Recipe courtesy of Jeff Mantor
Save Recipe Print
8 hr 30 min
8 hr 15 min
15 min
1 quart


Sugar Syrup:


Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions.

If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the machine briefly and fold in the egg white. Continue freezing until entirely frozen.

Remove to a sealable container. Keep in the freezer.

Sugar Syrup:

Place both in a saucepan. Bring to the boil. As the liquid clears, cover and let cool. Store in the refrigerator; will keep for weeks.

*Chef Notes: Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.


Buttermilk Sherbet

Recipe courtesy of Food Network Kitchen

Ricotta Sherbet

Recipe courtesy of Jose Garces

Tangerine Sherbet

Recipe courtesy of Wolfgang Puck

Orange Sherbet

Recipe courtesy of Alton Brown

Kiwi Kooler

Recipe courtesy of Sandra Lee

Kiwi Parfait

Recipe courtesy of Cat Cora

Kiwi Kutee

Recipe courtesy of Stephen Phillips

Browse Reviews By Keyword