Peel kiwis, cut a
couple of wedges for garnish and chop the rest.
Put chopped kiwi in
an ice cream machine, add milk, double cream and honey and process for about 30 minutes or till the ice cream is set.
Make a heap of cake
crumbs on one corner of the serving plate and design the rest of the plate with raspberry sauce. Place a scoop of ice-cream on the heap of the crumbs and top it with mint leaves. Serve immediately.