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Kiwi Ice Cream

7 - 8 ripe small kiwifruit, peeled and cut into small chunks
Roughly 2 cups boiling water, or enough to completely submerge the kiwifruit
2 cups (500 ml) half and half or single cream
3/4 cup + 1 tbsp sugar
2 large eggs
Pinch of salt
1 + 1/2 tsp lemon juice (optional)

Place the chopped kiwifruit in a heatproof bowl, and pour over the boiling water. Blanch, stirring ocasionally for 60 - 90 seconds and then strain out the water completely.

Mash the kiwi well. Stir in 1 tsp lemon juice and 1 tbsp sugar and pop into a refrigerator for at least 15 - 20 minutes, an hour if possible.

Whisk the eggs and sugar until pale and creamy, then add a pinch of salt and the lemon juice. Whisk in the cream, until well blended. Stir in the mashed kiwifruit, until well mixed. If possible, refrigerate until the mixture is very cold.

Take out the mixture and churn in an ice cream maker until creamy.

Due to the fruit bits in this ice cream, it may be a bit icy. So take out a few minutes and let the ice cream soften up before serving.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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