Sugar-Free Kiwi Ice Cream
Kiwi provides vitamin C, fiber, and refreshing acidity, while rich cream softens the fruit flavor. Briefly heating the puree and mixing the dessert during freezing help maintain a smooth texture.
Peel kiwi (420 g): blend most of it into a puree and cut a small portion into fine cubes to add later.
Pour the puree into a saucepan and heat it to about 70 degrees C. Cook over very low heat for 5 minutes, then add allulose (150 g) and juice from lemon (10 g). Stir for about 5 more minutes until the sweetener dissolves, then cool the base completely.
Whip cream 35% fat (300 g) to firm peaks and gently fold it into the cold puree. Stir in the kiwi cubes.
Transfer the mixture to a wide container and freeze for about 4 hours. Every 30 minutes, take it out 4–6 times and mix thoroughly, breaking up the frozen areas.
After the last mixing, leave the dessert in the freezer until fully set.
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