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Nadia Lim Recipe: April 12th

Publish Date
Sat, 12 Apr 2014, 12:00am

Nadia Lim Recipe: April 12th

Publish Date
Sat, 12 Apr 2014, 12:00am

INSTANT FEIJOA ICE CREAM

http://www.nadialim.com/

Serves 4

Here’s an easy delicious way to use up all those feijoas….feijoa ice-cream! All you need is a food processor (but one with a good strong blade) - no fancy ice-cream machine needed. Feijoas are in abundance in New Zealand right now, and this will save them from going to waste by rotting on the ground! Make sure you freeze the feijoas for long enough until they are frozen very hard - this will make sure you get a nice ice-cream consistency that’s not too soft! Place it back in the freezer for 15-20 minutes after making it if you want it to firm up a bit more. Enjoy!

Ingredients

500g scooped-out feijoa flesh

2 large bananas, peeled and chopped into 3-4 large pieces

½ cup cream

1/3 cup natural yoghurt

1 ½ teaspoons vanilla essence

¼ cup chopped crystallised ginger (optional)

Method

Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.

When ready to serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor with a strong blade. Mix cream, yoghurt and vanilla together.

Add half of the cream mixture to the frozen fruit and turn on the motor to blitz everything together until smooth and well combined - add more cream mixture as necessary, until you have achieved an ice-cream consistency.

Add the crystallised ginger (if using) and very briefly pulse to just mix it in with the ice-cream.

Scoop instant ice-cream into bowls and serve immediately, with sliced feijoas.

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