Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions.
If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the machine briefly and fold in the egg white. Continue freezing until entirely frozen.
Remove to a sealable container. Keep in the freezer.
Sugar Syrup:
Place both in a saucepan. Bring to the boil. As the liquid clears, cover and let cool. Store in the refrigerator; will keep for weeks.
*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.
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. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3646.85 Kcal (15269 kJ)
Calories from fat	83.4 Kcal
		% Daily Value*
Total Fat	9.27g	14%
Sodium	1435.24mg	60%
Potassium	2007.67mg	43%
Total Carbs	894.93g	298%
Sugars	749.02g	2996%
Dietary Fiber	27.8g	111%
Protein	17.63g	35%
Vitamin C	425.7mg	710%
Iron	4.7mg	26%
Calcium	293.6mg	29%

Amount Per 100 g
Calories	197.87 Kcal (828 kJ)
Calories from fat	4.53 Kcal
		% Daily Value*
Total Fat	0.5g	14%
Sodium	77.87mg	60%
Potassium	108.93mg	43%
Total Carbs	48.56g	298%
Sugars	40.64g	2996%
Dietary Fiber	1.51g	111%
Protein	0.96g	35%
Vitamin C	23.1mg	710%
Iron	0.3mg	26%
Calcium	15.9mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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