Instructions: Halve the feijoas; scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the feijoa pulp, lemon juice and ginger. In a medium saucepan, combine the sugar and cornstarch; stir in the milk and honey. Cook and stir until the mixture simmers. Cook for 1 minute longer; remove from the heat. Add the pureed feijoas. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturers directions.

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