Kiwifruit Ice Cream

I recently learned that it isn’t good to refer to that brown fuzzy fruit with a green inside as a Kiwi, because a Kiwi is a person from New Zealand. It is also a flightless bird that inhabits the island of New Zealand. So today I give you Kiwifruit ice cream, not Kiwi ice cream. Thank you David Lebovitz for making that clear.

I made this ice cream to share with the LDS Missionaries that came over for dinner. One of them confessed that he had no idea how to eat a Kiwifruit and that the only time he tried to eat one he just bit into it with the skin on. I promptly grabbed a Kiwifruit from the fridge and gave it to him after telling him to either peel it or scoop the fruit out with a spoon. They really liked the ice cream and I am glad I had an extra kiwifruit to give him.

I got the idea of this recipe from the kiwifruit sorbet recipe in The Perfect Scoop, but I decided to make it into a creamy ice cream instead of a sorbet. It tastes just like a kiwifruit, but its ice cream. You can strain out the seeds if you want. I left them in because I love them. I love the little sweet crunch they add.

PRINTABLE RECIPE

Ingredients:

• 2 Lbs. kiwi fruit
• 3/4 C. sugar
• 1 1/3 C. Cream or Half-and-Half

Directions:

1. Peel and chop the kiwifruit. Make sure you cut off the woody part at the two ends of each fruit.

2. Puree them in a blender. You should have about 2 cups of puree.

3. Add the sugar and cream and blend until combined. If you wish to remove the black seeds, push the mixture through a mesh sieve with a spatula.

4. Chill the mixture until it is really cold. I like to pop it in the freezer for about 30 to 45 minutes and take it out once it barely starts to freeze around the edges.

5. Churn according to your ice cream makers instructions. Store in an air tight container in the freezer.

You Might also like:

• Grapefruit Ice Cream
• Lemon Buttermilk Sherbet
• Pear Ice Cream
• Strawberry Sorbet
• Plum Ice Cream