Venturi-Schulze Vineyards
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  Kiwi and Balsamic Ice Cream
Kiwi and Balsamic Vinegar Ice Cream
 
This heavenly recipe of Marilyn's yields a quart (about a litre). We use a simple Donvier brand ice cream maker. The inner cylinder must first be stored in the freezer for at least 8 hours before beginning. We grow northern kiwis (also known as Arguta, or "kiwi grapes") on our property. The vines are hardy to 30°C below zero and the miniature kiwis are cherry-sized, have no fuzz and are bright green and slightly soft when ripe.

Ingredients:
2 eggs
1-2 tblsp balsamic vinegar
2/3 cup sugar (or less, depending on ripeness of fruit)
2 cups mashed or puréed northern kiwis (without skin)
2 cups whipping cream (substitute light cream or milk if avoiding fat)

The cream and kiwis should be well chilled. Beat the eggs and sugar until light and creamy. Add the mashed kiwis, cream and balsamic vinegar and mix well. Follow the directions on your ice cream maker. Serve on a coulis of the kiwis with a little balsamic vinegar added. You can substitute regular Hayward kiwis, or for delicious variations, experiment with strawberries, pears or other fruit.