6 ripe kiwis
1 cup sugar
1 tablespoon sugar
2 large eggs
2 cups heavy or whipping cream
Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and whisk to blend. Stir in the kiwis.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.
Makes 1 quart.