Fruit ice cream is only one step more complicated than basic ice cream – but only that. If you need or want a little encouragement, read my post about it here.
Makes about 2 quarts
- 5 cups fresh, ripe fruit, cut into cubes
- 2/3 cup sugar, or more to taste
- 2 tablespoons lemon juice, or more to taste
- Salt to taste
- 1 recipe Basic Ice Cream Recipe, thoroughly cooled
Combine the fruit, sugar, and lemon juice. Set aside 1 to 2 hours, stirring occasionally, until the fruit releases some of its juices and the mixture becomes syrupy. Transfer to a medium saucepan over medium heat and bring to a gentle boil. Reduce to a simmer and cook, stirring occasionally, until the mixture becomes thick and jammy, 10 to 30 minutes, depending on how moist your fruit is and the size of your saucepan. (Towards the end, you’ll need to stir relatively often to keep it from sticking/burning on the bottom of the saucepan.) Transfer to a heatproof bowl and cool to room temperature, then refrigerate until thoroughly chilled.
Stir fruit mixture into Basic Ice Cream Recipe. Taste and add salt if you like. Freeze according to your ice cream maker’s manufacturer’s instructions.
