- 1 pound 6 ounces kiwis, peeled and pureed
- 1 pint of sugar syrup (use an extra 3 tablespoons if kiwis are tart), recipe follows
- 1 to 2 teaspoons lemon juice
- 1 egg white (optional)
- Sugar Syrup:
- 1 pint water
- 2 cups granulated sugar
Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions.
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.
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Recipe courtesy of Jeff Mantor