How to cook
Peel the kiwis, blend and sieve them. Heat 3 1/3 tbsp (50 ml.) water, add 5 tablespoons sugar and stir until the sugar melts and becomes a thick syrup.
Leave the syrup to cool. Mix the syrup with the kiwi puree, liqueur, yogurt and lemon/lime juice. Add the egg white which you've beaten to hard snow.
Distribute the mixture into a shallow metal oven dish and allow to freeze in the freezer, while stirring regularly (or make it with an ice cream maker).