Kiwis-icecream Recipe
Make Kiwis-icecream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kiwi Puree
Ice Cream Base (No-cook, Greek-Style)
Optional Garnish / Swirl
Method
Kiwi Puree
Peel and chop
Peel the kiwis and roughly chop into chunks. Measure approximately 400 g of chopped fruit.
Sweeten and macerate
Place chopped kiwi in a bowl, add 3 tablespoons granulated sugar and 1 tablespoon lemon juice. Stir gently and let sit 10 minutes to draw out juices and dissolve sugar.
Puree
Transfer the macerated kiwi to a blender or use an immersion blender and process until smooth. Taste and adjust sweetness with up to 1 additional tablespoon sugar if needed. Strain the puree through a fine mesh sieve into a bowl if you prefer a seed-free texture, pressing with the back of a spoon (optional). Cool the puree in the refrigerator for 10–15 minutes.
Ice Cream Base (No-cook Method)
Combine dairy and sweetener
In a medium bowl, whisk together 2 cups full-fat Greek yogurt, 1 cup heavy cream, 3 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of fine salt until smooth and slightly thickened. Taste and adjust honey for desired sweetness keeping in mind the kiwi puree will add tartness.
Chill base
Cover and chill the combined base in the refrigerator for 15–20 minutes while the kiwi puree finishes cooling. The mixture should be cold before churning for best texture.
Churning and Assembly
Combine base and puree
Fold about two-thirds of the chilled kiwi puree into the chilled yogurt-cream base until streaks remain. Reserve one-third of puree for swirling or topping.
Churn
Pour the combined mixture into an ice cream maker and churn according to manufacturer instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
Layer and swirl
Spoon half of the churned ice cream into a loaf pan or airtight container, dollop half of the reserved kiwi puree and swirl gently with a knife. Add remaining ice cream, top with remaining puree and swirl once more. If you want chunks, fold in small kiwi pieces now.
Freeze to firm
Cover the container with plastic wrap or an airtight lid and freeze for at least 4 hours (preferably 6 hours) until firm.
Serve
Remove ice cream from the freezer 5–10 minutes before scooping to soften slightly. Serve scoops garnished with kiwi slices and mint leaves if desired.