Make the Fruit Purée Blend 1½ cups (about 300g) of fresh or frozen fruit with 2 tbsp sugar until smooth. Strain if needed (for seeds in berries).
In a saucepan, heat the milk and heavy cream over medium heat until warm (but not boiling).
In a separate bowl, whisk egg yolks and sugar until pale and slightly thick.
Slowly pour a little warm milk mixture into the yolks while whisking. Gradually add more milk, then return everything to the saucepan.
Stir constantly over low heat until it thickens slightly (170–175°F or 77–80°C). Do not boil.
Strain the mixture through a fine sieve. Stir in fruit purée, lemon juice, and vanilla. Chill in the fridge for at least 4 hours (or overnight).
Pour into an ice cream maker and churn for 20–30 minutes. Transfer to an airtight container and freeze for at least 2 hours.
Let it sit at room temp for a few minutes before scooping for the best texture.
1. Replacing Sugar with Corn Syrup Corn syrup keeps ice cream softer by lowering the freezing point. You can replace: ✅ 1 cup (200g) of sugar → ¾ cup (180ml) of corn syrup 2. Using Sweetened Condensed Milk Condensed milk adds both sweetness and creaminess. A good ratio: ✅ For every 2 cups (480ml) of heavy cream + 1 cup (240ml) of milk, use: → ½ cup (120ml) to 1 cup (240ml) of sweetened condensed milk (adjust based on sweetness preference). Example Adjustment for a Standard Ice Cream Recipe: Instead of: • 1 cup sugar • 2 cups heavy cream • 1 cup whole milk Use: • ½ cup sugar + ½ cup corn syrup • 2 cups heavy cream • 1 cup whole milk • ½ to ¾ cup sweetened condensed milk