What are the key techniques to create a smooth ice cream that's flavored with fresh fruit? How do I prepare the fruit, and when is the best time to add it to the ice cream?
In the past, I've had trouble where all the juice came out of the fruit and I ended up with flavored ice.
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Preface: I'm not a big fan of fruit-flavored stuff (I like fresh fruit by itself, just not in stuff...) so I can't speak to these from personal experience.