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)
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.
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.
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.