(makes 1.1 litres, serves 6 - 8)

This non-churn ice cream is best eaten within 5 days as after 5 days it begins to taste icy. Serve on its own or with Kiwifruit, Passionfruit, Ginger and Mint Salad (see Fruit section).

INGREDIENTS

METHOD

• Into a small heavy based saucepan pour first measure of cream and also milk. Add egg yolks and raw sugar. Stir to combine.
• Place over medium-low heat, stirring constantly with a wooden spoon till mixture thickens and coats back of spoon thickly.
• Remove from heat and strain to remove residual strands of egg white. Cool.
• Place kiwifruit into food processor fitted with the plastic blade and process till smooth. Measure 250ml {1 cup} of puree and set aside. · Lightly whip second measure of cream with sugar.
• Gently fold into custard with kiwifruit puree. · Pour into freezer-proof container and cover surface of ice cream with plastic wrap.
• Cover container so that it is airtight. Freeze for 4 hours or overnight. Store in freezer for up to five days.