Kiwi Sherbet
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer
2
Begin freezing according to manufacturer?s instructions
3
If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak
4
Stop the machine briefly and fold in the egg white
5
Continue freezing until entirely frozen
6
Remove to a sealable container
7
Keep in the freezer
8
Place both in a saucepan
9
Bring to the boil
10
As the liquid clears, cover and let cool
11
Store in the refrigerator; will keep for weeks
12
*Chef Notes: Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks
13
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens
14
Therefore, the Food Network cannot attest to the accuracy of any of the recipes