1 cup sugar
1/2 cup water
9 large kiwis, peeled, diced
Combine water and sugar in a saucepan and bring to a boil over medium
heat stirring constantly until the sugar has dissolves. Cool.
Purée the kiwis in a food processor. Set aside 1 cup of purée. Strain the
remaining purée through a fine sieve. Combine both purées and the syrup
in a ice cream maker and freeze according to manufacturer’s instructions.