Kiwi Gelato

by Lael Hazan on October 12, 2010

I recently attended the wonderful Seattle Foodista conference and had the opportunity to meet Amy Sherman.  She enthusiastically told me that she had been sponsored to go to the conference by Zespri, the Kiwi Company and said they would be happy to send me some fruit if I felt like blogging about it. She also told me that they were sponsoring the great kiwi adventure where a family of four could win a trip to New Zealand, you too can enter.

Our family enjoys kiwi so I enthusiastically said yes I’d love to try the New Zealand kiwis and last week they arrived.  They were a bit hard when they arrived; however, we obeyed the instructions that had been provided and left them to ripen on the counter.  In addition to the kiwi, Zespri provided some recipes, a spife (a funny cross between a spoon and a knife that the girls immediately appropriated for their play kitchens) and some nutrition information.  Now, I had always known that kiwi was high in vitamin C, but I didn’t know it was high in fiber, potassium and had a low glycemic index. It seems like it’s the perfect diet fruit, I’ll let you know how that goes.

We decided that we should make a kiwi gelato.  Italian gelato is different than American ice cream.  It is made with less sugar and often made with milk rather than cream.  The flavors are more intense than the rich creaminess of the American variety.  In this case, the sweet and tart flavor of the kiwi is pronounced, making it a refreshing dessert for hot days.

We enjoyed our kiwi dessert with friends during one of the last of the swim parties of the season.  The adults were thrilled to “actually taste the fruit” and the older kids were delighted at its revitalizing flavor.  We ran out of gelato as friends went back for extra bowels, next time; we will know to make more.

Kiwi Gelato

© by Giuliano Hazan

1/2 pound fresh kiwi

3/4 cup granulated sugar

3/4 cup water

1/4 cup heavy whipping cream

1.  Peel the kiwi, remove both ends and the tough bit near the stem.

2.  Put the kiwi and sugar in a food processor and run until you obtain a smooth consistency.  Add the water and run the processor until the ingredients are mixed well.

3.  Whip the cream with a whisk until it begins to thicken and becomes the consistency of yoghurt.  Put the cream and the kiwi mixture in a bowl and mix thoroughly.  Pour into an ice cream maker and freeze following the manufacturer’s directions.

* Our friends liked the gelato recipe so much that they suggested we enter the ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest, we hope that this will be the winning post.  By letting you know about the consumer contest we can enter the blogger contest; however, we wanted to keep everything clear and abide by the new FTC rules. Let us know what you think (about the recipe).

Comments on this entry are closed.

Jamie October 25, 2010 at 6:04 am

Intriguing to say the least! Love kiwis, adore gelato and the two together sounds so delicious!

Kim-Cook It Allergy Free October 12, 2010 at 10:05 am

Lael, this gelato sounds fabulous!! I wish I had gotten a nice batch of New Zealand kiwis.
I had such a blast with you last weekend. You are such a fun spirit with a great sense of humor – a true joy to spend time with! Was a great weekend.

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