You base fruit ice cream on either a plain vanilla (uncooked) or a French vanilla (with eggs, often cooked) recipe. (I use the plain vanilla). If the fruit has been reduced to a puree, it can be added to the mix at the beginning of the freezing process. But if you want the fruit in larger pieces, mix it in at the end of the freezing process. It prevents clogging the dasher, and it prevents the fruit from ending up as hard as rocks.
Fresh fruit: Slice or chop 1-2 cups of fruit, and combine them with half of the sugar called for in the ice cream recipe. Let this mixture age in your refrigerator for 24 hours. (The extra sugar in the fruit will prevent it from freezing solid in the ice cream.) After the aging, puree some of the fruit and add it to the ice cream mixture, saving the rest of the fruit pieces to be added by hand at the end.
Strawberry Ice Cream
2 cups heavy cream (1 pint)
2 cups light cream (1 pint)
3/4 - 1 cup sugar
1-1/2 tsp. pure vanilla extract
1/8 tsp. salt
Chop strawberries, mix with half of the sugar, and let fruit mixture age in the refrigerator 24 hours.
Puree about half of the strawberry mixture.
Pour cream directly into cream can of ice cream machine.
Add the pureed strawberries.
Add the rest of the sugar, along with the vanilla and salt.
Stir with wooden spoon or plastic spatula until sugar dissolves.
Place can into ice cream machine and follow Ice Cream Parlor directions to process and freeze ice cream. When you remove the ice cream from the freezing container, mix in the reserved strawberry pieces, then allow the ice cream to harden or "ripen" in the freezer of your refrigerator.