Blend kiwifruit until smooth.
Whisk yolks and sugar in a bowl and set aside.
Heat cream and milk on medium heat until simmering.
Pour one cup of milk mixture slowly into yolks, all the while whisking.
Pour yolks back into the saucepan of milk mixture and continue heating until it thickens - about 5 minutes.
Pour ice cream base through a strainer into an airtight container.
Mix kiwifruit into the ice cream base and add to fridge for 3 hours or overnight.
Churn as per manufacturer's instructions then scoop into a container and freeze until hardened - about 2 hours.
