Kiwi is On! Now What?

Make Kiwi Ice Cream! For maximum flavor, make sure the kiwi fruit is ripe.

  • 4 ripe kiwis, peeled
  • 2/3 cup orange juice
  • 2 eggs
  • 1-1/2 cups sugar
  • 2 cups whipping cream
  • 1/2 teaspoon vanilla extract
  • 6 to 8 drops green food coloring (optional)

In blender or food processor, puree kiwis and orange juice until almost smooth; set aside. In a large bowl, beat eggs and sugar until smooth and thick. Stir in pureed mixture, whipping cream, vanilla and food coloring until evenly distributed. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.

Freezer method: Pour prepared mixture into a 9-inch square pan or several undivided ice trays. cover with foil or plastic wrap. Place in freezer; freeze until firm, 3 to 6 hours. Stir 2 or 3 times with a fork or spoon while freezing. For a smoother texture, freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into a large chilled bowl or chilled food processor bowl. Beat with electric mixer or metal food processor blade until light and fluffy but not thawed. Repeat with remaining partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours.

Makes about 2 quarts

Pome News, Winter 1995 Issue