Waring PARLOR, Manual

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FRUIT ICE CREAM
FRUIT ICE CREAM is made from either plain or French
vanilla ice cream by adding fruit puree and/or fruit pieces to
the basic mix. If the fruit is reduced to a puree, it can be
added to the mix at the start of the freezing process. If,
however, large bite-size pieces of fruit are desired in the
finished ice cream, it is better to mix them in by hand at the
finish of the freezing process, just prior to hardening. The
reason for this is twofold...First, large pieces of fruit tend to
clog the slots of the dasher and prevent proper agitation
during processing. Second, fruit pieces added at the start of
the freezing process are more likely to end up objectionably
hard-frozen in the finished ice cream.
The following recipe can be used with any fresh, frozen, or
canned fruit, and can be adjusted to suit your preferences
with respect to the relative amounts of fruit introduced as a
puree at the beginning of the freezing process, and that held
aside for hand mixing into the processed cream.
RECIPE FOR FRUIT ICE CREAM
FRESH FRUIT