Fruity Ice Cream

2 cups fruit

2 cups sugar

1 recipe Old-Fashioned Very Vanilla Homemade Ice Cream (page 101), prepared according to directions below

Peel, pit, or remove any green tops from the fruit. Seedy berries like blackberries should be sieved with a food mill to remove the seeds. Cover the prepared fruit with the sugar in a container and refrigerate overnight or for at least 6 hours.

While the fruit is chilling, prepare the ice cream according to the directions on page 101, up to the point where it is chilling in the refrigerator overnight or for at least 6 hours. When both the fruit and the ice cream have chilled, transfer the ice cream mixture to a large bowl and stir in the 2 tablespoons vanilla, 4 cups heavy cream, and prepared fruit, including the juice/syrup. Cover, return to the refrigerator, and chill for 45 more minutes. transfer to a 1-gallon ice-cream maker and freeze according to the manufacturer’s directions. For chocolate ice cream, 1½ cups chocolate syrup can be substituted for the fruit.

Makes 1 gallon