How long can I store leftovers?

Store the ice cream in the freezer for up to two weeks, but for the best texture, consume within a week.

Can I make this ahead?

Yes, you can prepare both the ice cream and glaze a day in advance and store separately.

Can I use frozen feijoas?

Fresh feijoas are recommended, but thawed frozen ones can be used in a pinch; however, expect a slightly different texture.

Is there a substitute for heavy cream?

You can use coconut cream for a dairy-free version with a subtle coconut hint.

How do I store the balsamic glaze?

Keep it in an airtight container at room temperature for up to one week. Mix well before use if it separates.

Exquisite Brazilian Feijoa Ice Cream with Balsamic Glaze

Name: Exquisite Brazilian Feijoa Ice Cream with Balsamic Glaze
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Dessert
Ingredients: 2 cups feijoa puree; 1 cup sugar; 2 cups heavy cream; 1 cup whole milk; 1 teaspoon vanilla extract; 1 cup balsamic vinegar; 2 tablespoons honey

A refreshing tropical dessert with a tangy twist

Indulge in the exotic taste of Brazil with this unique feijoa ice cream, perfectly finished with a luxurious balsamic glaze.

4 h 30 min
6
Intermediate

Ingredients

For the Feijoa Ice Cream

2 cups feijoa puree

about 15 feijoas, peeled and diced

1 cup sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

For the Balsamic Glaze

1 cup balsamic vinegar

2 tablespoons honey

Preparation

Preparing the Ice Cream Base

Combine feijoa puree and sugar

In a medium bowl, combine the feijoa puree with sugar and whisk until sugar dissolves.

Strain the feijoa puree for a smoother texture.

Add dairy and vanilla

Add heavy cream, milk, and vanilla extract, stirring gently until fully combined.

Chill the mixture

Cover and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Making the Balsamic Glaze

Combine vinegar and honey

In a small saucepan, combine balsamic vinegar and honey.

Bring to a gentle boil

Bring to a gentle boil over medium-high heat, then reduce heat to low.

Simmer until thickened

Simmer until the glaze is reduced to half its volume and thickened. Remove from heat and let cool.

Don't over-reduce the balsamic vinegar or it could become too thick and sticky.

Cooking Process

Churning the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy.

Freezing

Transfer the ice cream into an airtight container and freeze for at least 2 hours.

Serving

Drizzle the balsamic glaze over scooped ice cream just before serving.

Plating & Serving