1 c sugar
½ c water
2 lbs kiwi (about 9 large) peeled, diced

Bring sugar and ½ c water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool. Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer’s instructions. Transfer to container and store. (Can be prepared 2 days ahead. Store in freezer.)