NO-CHURN FEIJOA, GINGER, & CHOCOLATE ICE CREAM

Scoop 2 cups of feijoa flesh and place into a saucepan with 1/3 cup of sugar.

Simmer for 10 to 15 minutes until thickened.

Cool.

Use a stand mixer or handheld beater to whisk together 500 mls fresh cream and 395g can condensed milk until soft peaks form.

Gently fold through the cooled feijoas, 25g chopped dark chocolate and 40 g chopped crystallised  ginger.

Pour into a 2 litre container or lined tin and freeze for six hours until solid. Scoop and serve.

Courtesy Nicola Galloway, NZ Gardener Garden Diary