Ingredients

• 6 medium kiwi fruit, peeled, chopped
• 1 1/2 tablespoon caster sugar
• 1000 g low-fat ice cream, ice cream

Instructions

• Line the base and sides of a small loaf tin (8cm x 20cm x 6cm) with baking paper, allowing the paper to overhang a little.
  
  
• Place 3 of the kiwi fruit in a food processor with the sugar, and puree. Transfer to a small saucepan.
  
  
• Place the saucepan over medium heat and bring to the boil. Reduce heat to low and cook for 10 minutes, stirring until reduced and thick. Set aside to cool, then refrigerate for 30 minutes.
  
  
• Place the ice cream in a large bowl and soften slightly with a large spoon. Fold through the cold kiwi sauce to make a swirly pattern in the ice cream. Spoon into the prepared loaf tin and freeze for several hours, or until set.
  
  
• Spoon scoops of ice cream into individual serving bowls. Cut the remaining kiwi fruit into wedges and serve with the ice cream.

Notes

• The kiwi fruit is pureed, then cooked in a saucepan to extract most of the water naturally accruing in the fruit. This water will otherwise cause the ice cream to get ice crystals.
  
  This ice cream can be made up to 1 week ahead of time. Any leftovers can be wrapped in plastic and stored in an airtight container for 1-2 weeks.