4 golden or green kiwifruit, peeled
3/4 cup milk
1 tablespoon agave nectar* OR simple syrup
Place all ingredients in a blender. Pulse until smooth. Pour the mixture into a ice cream maker and churn, about 15 minutes or until frozen and creamy. Serve as is, or freeze until more solid.
*Agave nectar is an natural sweetener that is 1 1/2 times sweeter than sugar. I love to use it in drinks and frozen desserts because dissolves instantly in liquids, and I don’t have to bother making simple syrup. It also has a low glycemic index (if that is a concern) and since it is natural, there is no aftertaste. I use 100% Organic Partida Agave Nectar.
You might be wondering why this kiwi gelato is yellow and not bright green. I made it using the lovely golden kiwi that my friend Heather nicely picked up for me at Trader Joe’s this weekend. I’ve had golden kiwi in the past but haven’t been able to find them in years. They are very similar to regular kiwifruit, but their skin is less bristly and they have a higher vitamin C content. I also think they taste less acidic. Anyway, what better, more refreshing way to use kiwi is there than gelato? It has been in the upper ’90s for days now, and I needed some relief. I made this recipe so it makes roughly two servings (no leftovers means I can move on and make my next frozen treat!) but it can easily be doubled or even tripled to make this simple, healthy dessert for a crowd.
And let me just mention how difficult it is to photograph gelato when it is over 95 degrees out and you don’t have air conditioning. It took about 30 seconds to go from a frozen scoop to completely liquid.