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    Kiwi Fruit Ice Cream

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    Kiwi Fruit Ice Cream

    This recipe may be made by hand, or using an ice-cream maker.

    • Preparation time: 20 minutes plus freezing
    • Total time: 20 minutes 20 minutes

    Serves: 6 - 8


    • 568ml carton double cream
    • 300ml whole milk
    • 6 large egg yolks, plus 1 egg white
    • 100g caster sugar
    • Grated zest of 1 lemon
    • 6 large ripe kiwi fruits
    • Icing sugar to taste


    1. Heat the cream and milk together in a heavy-based pan to just below boiling point. Meanwhile, beat the egg yolks and sugar together in a bowl until thick and creamy. Pour the hot cream mixture on to the egg yolk mixture, whisking constantly. Return the mixture to the pan and heat gently, stirring, until the custard thickens enough to lightly coat the back of a wooden spoon - 10-12 minutes. Strain into a clean bowl, add the lemon zest and leave to cool. At this stage, you can chill the custard for a few hours before continuing.
    2. Top and tail the kiwi fruits and remove the skin. Cut the fruit into quarters, remove the white centre then purée the fruit in a blender. Make a thick pad out of layers of kitchen paper. Pour the purée on to the paper and leave for 2-3 minutes to absorb the water from the fruit.
    3. Mix the kiwi purée into the custard. If the mix tastes tart, sweeten with a little icing sugar (the ice cream will taste even less sweet when frozen).
    4. Process the custard in an ice cream maker until thick and holding its shape. Transfer to a freezer container. Alternatively, pour the custard into a freezer container, cover, freeze for 2 hours and whisk well to break up the ice crystals. Return to the freezer. Repeat the twice more or until the ice cream is very thick and holds its shape.
    5. Whisk the egg white until it holds soft peaks. Fold into the thick ice cream. Freeze overnight or until firm.
    6. Remove from the freezer 5 minutes before serving.

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