Kiwi Ice Cream

Ingredients

1 1/2 lb ripe kiwi fruit peeled
1/3 pt double cream
50 g caster sugar
3 egg whites

Method

Puree the kiwi fruit in a liquidizer and push through sieve to remove pips. You need 1 lb (20 g) puree. Whip cream then fold in puree with sugar and whisk. Then whisk the egg whites until stiff and the fold into other mixture and mix gently. Pour into container, cover and freeze for 2 hours. Then remove from freezer and beat again and return it to freezer for 5-6 hours.