Kiwi Ice Cream Recipe
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PrintTotal time: more than 2 hours
Preparation time: 20 minutesFreezing time: 2-4 hours
Difficulty: Easy
Chef's Note
If you don't have an ice cream or sorbet maker, pour the mixture into a container and put it in the freezer. Remove after an hour and whisk or stir well. Return to the freezer for an hour and then whisk again. Continue until the ice cream is frozen.
Ingredients
Ingredients
- 8 whole eggs
- 450 g (1 lb.) Kiwi pulp
- 225 g (8 oz.) sugar
- 500 ml (2 cups) Cream
- 1 tsp. lime juice
Method
- Separate the egg whites from the yolks. Whip the whites until they form stiff peaks;
- add the sugar gradually and continue whipping for one minute.
- In a bowl, whip the cream.
- In another bowl, whisk the egg yolks until they lighten in color; gently fold into the egg whites;
- using a fork, mash the kiwis to a purée;
- gently fold together the egg mixture, whipped cream, kiwi purée and lime juice until well combined; place into an ice cream maker and freeze.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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