Feijoa & Ginger Ice Cream
Optional addition: add 70g chopped dark chocolate to the ice cream when whisking to break up the ice crystals (after being in the freezer for 1 hour).
Ingredients
- 1 1/2 cups scooped feijoa flesh
- 1/3 cup sugar
- 300 ml cream or coconut cream
- 1 tablespoon honey
- 1 teaspoon ground ginger or 2 teaspoons finely grated fresh ginger
- pinch of salt
- 1 teaspoon apple cider vinegar
Instructions
- Place the scooped feijoa flesh and sugar into a small saucepan and cook gently for 10 minutes until thick and jam-like. Remove from the heat and cool completely. Puree with a stick blender.
- In a large bowl whisk together the cream/coconut cream and honey. Add the feijoa puree, ginger, salt and vinegar and mix well. Tip into a lined loaf tin or deep container and place in the freezer. Set a timer for 1 hour then use a whisk to break up the ice crystals. Repeat this twice more. This step can be skipped, but it will result in a smoother ice cream. *Alternatively use an ice cream maker.
- Thaw the ice cream on the bench for 10-15 minutes to soften before scooping. Or place in the fridge for 1 hour before serving.
Notes
*This recipe was first published in my Homegrown Kitchen 2019 Recipe Calendar.