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–+ servings

How to Add Fruit to Homemade Ice Cream

I get this question often: what is the best way to make a fruity homemade ice cream? The answer is not as simple as just add fruit. When you add fruit without any prep, the excess water from the fruit can turn your ice cream icy and dull the fruit's flavor. Luckily with a bit of prep and a few tricks, you can make homemade ice cream in nearly any flavor - from peach ice cream, to blueberry, strawberry, blackberry, plum - the list could go on!
Prep Time 20 minutes
Cook Time 30 minutes
Resting & Churning Time 1 day
Servings: 1 quart container of ice cream

Equipment

Ingredients

For the ice cream base
  • 4 large egg yolks
  • 1/2 cup granulated sugar , 3.9 ounces / 110 grams, separated
  • 1 1/2 cups whole milk , 12.7 ounces / 360 grams
  • 1 1/2 cups heavy cream, 12.7 ounces / 360 grams
For the fruit add-in
  • 1 1/2 cup fruit of choice, 10.5 ounces / 300 grams

Instructions 

To prepare a day ahead:
  1. Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note)
  2. In a medium bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar (55 grams) until the egg yolks are lightened to a pale yellow color and doubled in size.
  3. In a medium sauce pot, add the whole milk, heavy cream, and remaining 1/4 cup (55 grams) of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
  4. Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
  5. Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
  6. Remove the mixture from the heat and strain it through a mesh sieve into a bowl.
  7. To prevent a film from forming, directly place cling wrap on the surface of the mixture to seal it. Cover the bowl and store in the fridge for 12-16 hours to chill.
  8. Now you can prepare your fruit. Preheat your oven to 325°F. Slice your fruit of choice into bite-sized pieces and scatter it onto a parchment-lined half sheet pan.
  9. Roast your fruit for 30-40 minutes, or until it mostly dried out but still soft. This will vary depending on your fruit, so just look for at least 50% of the excess moisture to be released.
  10. When the fruit has roasted, transfer it to a small bowl and leave any remaining liquid on the sheet pan. Cover and store in the fridge until you are ready to make your ice cream.
When you are ready to churn the ice cream:
  1. When you are ready to churn, take the custard base out of the fridge. If you want a smooth ice cream, blend 1 cup of the custard base with the fruit until smooth. Mix this back with the remaining custard base. If you don't mind a few chunks of fresh fruit, skip this step.
  2. Add the custard to your churner along with the fruit. Churn for 20-30 minutes or until the ice cream is thick and has the texture of a stiffer soft serve.
  3. Transfer the ice cream from the churner to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.

Notes

This recipe can also be done with a traditional ice cream churner. See your churner's instructions for proper preparation.