I know what you’re thinking – fejoa is really strong! But this is really really nice and creamy and the power of fejoa does not overpower. It’s got good “balance”. 
It’s simple to make and just like the flashy gourmet stuff you buy for over $10 a tub.
The recipe is easy and is done in two parts over two days.
Day 1
Ingredients:
- 1 and half cups fejoa pulp
- 1 cup sugar
Soak 1 and half cups of fejoa pulp with 1 cup of sugar overnight in the fridge.
Day 2
Ingredients:
- 2 egg whites – beaten until stiff
- 300 ml bottle of cream – whip it
- 1/2 tsp vanilla essence
- 2 beaten egg yolks
- fold all the ingredients together, with the fejoa mix, into a freezer proof container
- beat again when half frozen
It’s good, so so good…
