Fruit pureeYour choice of citrus, exotic, or orchard fruits like apricot, plum, peach~1 cupest.
Steps
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1
Heat milk and heavy cream over medium heat; once it reaches 25°C, whisk in the milk powder.
2
Add the glucose or dextrose powder along with half the sugar, then blend well.
3
When the mixture reaches 40°C, mix in the egg yolks and honey.
4
Stir in the remaining sugar mixed with the ice cream stabilizer, then continue cooking the base to 85°C (185°F), pasteurizing it gently like a crème anglaise without ever letting it boil.
5
Strain the cooked custard through a fine sieve set over a chilled bowl to ensure a perfectly smooth, lump-free texture.
6
Place the mixture over an ice bath and cool it rapidly until it reaches 5°C (41°F); the resulting thick viscosity is a good sign.
7
Combine the chilled ice cream base with your chosen fruit puree and refrigerate for at least 4 hours to let it mature.
8
Churn the matured mixture in an ice cream maker until it reaches that same thick, creamy viscosity.
9
Immediately transfer the churned ice cream into a pre-frozen container and freeze until ready to serve your perfect homemade fruit ice cream.
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