Kirsch and Kiwi Fruit Ice Cream Recipe

Ingredients : Serves 4

6 eggs, separated
225 g/8 oz/1 cup caster (superfine) sugar
30 ml/2 tbsp boiling water
600 ml/1 pt/2.5 cups double (heavy) cream, whipped
8 kiwi fruit
60 m/4 tbsp kirsch
5 ml/1 tsp vanilla essence (extract)

Method :

Whisk the egg whites with 30 ml/2 tbsp of the sugar. Whisk the egg yolks with the remaining sugar and the boiling water. Fold the two mixtures together, then fold in the cream. Thinly slice one kiwi fruit and reserve for decoration. Puree the remaining kiwi fruit in a food processor or blender and sieve (strain) to remove the pips. Stir the fruit into the mixture with the kirsch and vanilla essence. Pour into a freezer container and freeze until firm. Serve garnished with slices of kiwi fruit.