Kiwi Ice Cream Food

BEN & JERRY'S CREAMY FRESH KIWI ICE CREAM

Steps:

• Peel the kiwifruit either with a vegetable peeler or knife 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 to 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.
• After 1 hour cooling in the refrigerator, stir the kiwifruit into the egg, sugar, and cream mixture.
• Transfer the mixture to an ice-cream maker and freeze following the manufacturer's instructions. Ingredient Note: Though in the United States kiwifruit has been known to be called ​kiwi, kiwifruit was, in fact, the fruit's full marketed name. Native to north-central and eastern China, kiwifruit was originally called Chinese gooseberries. But in the 1960s in an effort to market the juicy, green fruit in the west, kiwifruit farmers in New Zealand renamed their fruit to represent their country using the name kiwi , which is the name of the New Zealand national bird as well as a common nickname for New Zealanders themselves. Recipe Source: "Ben & Jerry's Homemade Ice Cream and Dessert Book" by Ben Cohen, Jerry Greenfield (Workman Pub) Reprinted with permission. Ben & Jerry's is the world-famous ice-cream brand headquartered in Vermont. With flavors like Chunky Monkey and Phish Food, Ben Cohen and Jerry Greenfield have made a name for themselves in the ice-cream world. While their ice cream is available in ice-cream shops across the country, they are perhaps most famous for their take-home pint-sized ice-cream cartons. But the two ice-cream entrepreneurs didn't stop there. In their best-selling cookbook, "Ben & Jerry's Homemade Ice Cream and Dessert Book," the two have brought ice-cream fans delicious dessert recipes they can make at home along with stories about their friendship and company's founding. From Ben & Jerry's favorites like New York Super Fudge Chunk to fresh fruit recipes like this kiwi ice cream, this cookbook has it all for ice-cream lovers.

KIWI SORBET

Steps:

• Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

KIWI ICE CREAM

Steps:

• 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.

KIWI LIME ICE CREAM

Steps:

• Before starting, make sure your ice cream maker/container doodad has already been in the freezer, at least overnight.
• In small food processor, mix together 1/2 cup sugar and lime zest to make your "lime sugar". Set aside.
• In a medium saucepan, heat cream and milk over medium heat. Stir in "lime sugar," vanilla, and salt and cook until sugar is dissolved, stirring frequently (about 4-5 minutes). Remove from heat.
• Add kiwi to food processor and blend it until it's a thick sauce. Set aside.
• In a large bowl, whisk together the egg yolks and 1/4 cup sugar. Whisk heavily for several minutes.
• Slowly, in small batches, whisk the cream mixture into the egg yolks. You don't want to end up with scrambled eggs, so slow, small batches is the key to success! Keep the whisking constant. Once all the cream has been whisked into the egg yolks, pour everything back into the pan and cook over medium heat (medium-low heat if your stove-top runs hot) and cook until the temperature of the mixture reaches 170°F) stirring semi-frequently. This takes about 10 minutes and you want to stir enough so that your cream mixture doesn't start to get a film on the top or bottom of the pan. It should not be boiling, bubbling, or simmering.
• When temperature has reached 170°F, remove from heat and pour into a medium bowl and let it cool to room temperature. Cover and refrigerate overnight.
• After your ice cream mixture has been chilled, pour it through a fine-mesh sieve to strain out the bits of lime zest and kiwi seeds. Once most of the liquid has been strained, press solids into the sieve with a spatula to squeeze out any hidden ice-cream-goodness left in there. Discard solids.
• Add the juice of one lime and give it a quick whisk to combine.
• Churn ice cream according to your ice cream maker's instructions (mine churned for about 20 minutes).
• Immediately enjoy as a soft serve or hard freeze it in your freezer.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)

Steps:

• Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
• Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
• In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
• Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
• Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
• Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
• Cool the mixture completely. Process the mixture according the ice cream machines instructions.