This chapter includes berries, stone fruit, citrus fruit, dried fruit, and vegetables such as rhubarb and pumpkin. Those that are seasonal are organized in that order, but many are available year-round, and some are best when used frozen, such as strawberries, or even canned, such as mango.
Berries, fruits, and vegetables are the most challenging to turn into creamy ice cream because of their high water content, but the flavors and textures they contribute make it well worth the effort.
Berry and citrus fruit ice creams lend themselves beautifully to making Creamsicle-style swirl ice creams. The ideal balance is one part vanilla ice cream to one-quarter fruit ice cream. Simply soften the two ice creams and swirl the fruit ice cream into the vanilla ice cream. Serve immediately or refreeze for a firmer consistency.