Peel and roughly mash the kiwi fruit, leaving some larger pieces. Stir in half the sugar and allow to stand for 15 minutes.
Meanwhile, beat the egg yolks and remaining sugar in a bowl set over a pan of just simmering water, until thick and creamy. Remove from the heat and allow to cool.
In a clean bowl beat the egg whites until stiff. Gently fold the yolks, then the egg whites and whipped cream into the fruit mixture until combined.
Transfer to a freezer-proof container and place in the freezer, or transfer to an ice cream machine and follow manufacturer's instructions.
Freeze 2-3 hours until set, or store in the coldest part of the freezer until ready to serve.
Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.