Instructions: In a medium saucepan, combine the cornstarch and sugar; stir in the pineapple juice. Cook and stir over moderate heat until the mixture simmers. Cook for 1 minute longer; remove from the heat. 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 and lime juice. Combine with the pineapple mixture and milk. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturers directions.

Makes about 1
quart.

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