30 October 2012
Pineapple guava ice cream
Well, we are still buried under a mountain of pineapple guavas, aka feijoas. I ate a bunch of them plain. I gave a big bagful to my friend Jen, and put another couple bags on the curb with a FREE sign. Those vanished overnight. But I still have a backyard completely carpeted with pineapple guavas, and hear the thumps of even more falling from the tree in the dead of night when I should be asleep.
So I made pineapple guava ice cream, and it is good.
I've had this ice cream recipe from Laura at Hungry and Frozen in the back of my head since April, when it's pineapple guava season in the southern hemisphere. Now that we've reached the right season in the northern hemisphere, it's time to go to town. All you need is pineapple guava, condensed milk, Greek yogurt, and lime juice. There is no custard-making of any kind involved. Super simple.
Also, look how beautiful the top of my condensed milk can was!
Pineapple guava ice cream, aka feijoa ice cream
by Laura at Hungry and Frozen.
15 ripe pineapple guavas, aka feijoas
1 14-oz can condensed milk
2 tbsp lime juice, aka the juice of 1-2 limes
1 cup plain Greek yogurt
Start by halving your pineapple guavas and scooping the insides out. Chop them up, either by hand or in the food processor. I don't have a food processor, so I just used a knife. This worked admirably.
Put your pineapple guavas in a bowl and add your can of condensed milk, lime juice, and yogurt. I actually decided to use labneh--Middle Eastern yogurt cheese--instead of Greek yogurt, because 1. I love labneh and 2. I had a container of it already. Since it has the same tart flavor as plain yogurt, and an even thicker consistency, it worked very well indeed.
Once you have everything mixed well, all you need to do is freeze your ice cream. I put mine in our ice cream maker, but you can also just freeze it as-is in a container. It's all good.
When your ice cream is all frozen, eat up! The result is very smooth, and packs a deceptively strong pineapple guava punch. This recipe makes about a quart, although I can't say I actually measured.
I had my ice cream in a bowl, like you do, but I think what I really want to do is make some ice cream sandwiches. Ginger cookies or lime meltaways sound like they'd match with the tropical-floral-pear-pineapple flavor, but I also think a simple butter shortbread would work admirably.
I hope everyone is doing ok in the wake of the hurricane! I would feed you all plenty of ice cream (in sandwich form or otherwise) if I could. That obviously won't put the power back on, but still. Good thoughts!