Cuisine, November 1982
45 minutes — 6 Servings | ||||||||||||||||||||
Ingredients
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InstructionsHeat sugar and water in small saucepan over medium heat to boiling, stirring often. Remove from heat; let stand, covered, until cooled to room temperature. Purée kiwi fruit in food processor or mash to pulp with potato masher, then push through coarse sieve until smooth; you should have 2 cups purée. Combine purée, sugar syrup, and champagne in medium bowl; stir until thoroughly blended. Stir in lemon juice to taste. Process mixture in ice cream maker according to manufacturer's directions. When mixture is slushy, add egg white; continue to process until semi-frozen. Remove to freezer container; freeze, tightly covered, at least 2 hours or overnight to allow to write. Do not freeze longer than 2 or 3 days. |
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NotesPreparation time does not include freezing or cooling times. |