Fejioa (Pineappale Guava) Ice Cream Dessert!

If you have an abundance of fejioas, like we do, then this recipe might help you consume the harvest faster! No-Churn Feijoa Ice Cream Recipe Ingredients: 300 g feijoa puree (need ~350g feijoa flesh) 300 g cold whipping cream 60 g (2 large) egg whites, room temperature 110 g caster sugar 2 tsp lemon juice (divided) Instructions: 1. Prepare feijoa puree. Thaw frozen feijoa in the fridge overnight. Blend feijoa in a blender until smooth. Transfer blended feijoa into a saucepan. Add 1 tsp lemon juice. Stir occasionally and cook on low to medium heat for ~10 minutes to remove excess water. Turn off heat. Pour feijoa puree into a shallow container, allow to cool at room temperature and transfer to the fridge for at least 1 hour. 2. Prepare meringue. Whip room temperature egg whites in a clean, dry bowl until foamy. Add 1 tsp lemon juice. Gradually add caster sugar in proportions while whipping. Continue whipping to form glossy, stiff peaks. 3. Prepare whipped cream. Whip cold heavy cream in a clean, cold bowl to soft peaks. 4. Carefully fold cold feijoa puree into the whipped cream, using gentle motions to maintain lightness. Then gently fold the meringue into the whipped cream + feijoa puree mixture until just mixed. Pour into a freezer-safe container and freeze for at least 6 hours or overnight. ___________________________________________________________________________ Follow: Instagram:   / practicalorganicliving   Facebook:   / practical-organic-living-100783495476229