I feel that ordinary frozen desserts will never be the same after I have eaten this. It is totally divine. And so simple.
At a recent kids party for Little A, the adults all got talking. I mentioned the feijoa muffins I recently baked, and I was amazed at the animated and discussion that resulted about feijoa. I am learning, after never having eaten feijoa before, that once you have tried them you never go back. And if you don’t have a feijoa tree, you do everything you can to get your hands on some. They are apparently not cheap.
Inspired by these discussions, I decided to try making feijoa frozen yoghurt. While fiddly to prepare the feijoa as my fruit are small, this is extremely easy to make.
1 generous cup feijoa flesh
1kg Greek yoghurt
1/2 cup white sugar
1/2 teaspoon lemon juice
1/4 teaspoon grated zest
- Scoop out the feijoa flesh and place in a food processor. Add the remaining ingredients and whizz around for five minutes or so until frothy.
- Place into a plastic container (I used an old 2 litre ice-cream container, which was perfect). Freeze for around five to six hours or until the ice-cream is firm but not set (i.e. kind of semi-freddo soft effect). [Tip: if you forget this step and freeze until too hard, you can put the plastic container in the microwave and zap for a minute or so until it is a little soft.]
- Place back into the food processor and combine for several minutes until it is smooth like a soft serve. This will help to break up ice participles.
- Put the mixture back into the plastic container and freeze until set.