Before I begin experimenting with my basic vanilla ice cream recipe and tropical fruits ...
(1) is adding an acidic fruit problematic for the custard-izing/freezing process? Pineapple, for example, or sweet oranges
(2) when should I add the fruit? Should it be cooked along with the milk and eggs? Or pureed and cooked separately, chilled and then mixed with the custard right before processing? Or not cooked at all, just pureed/chopped?
(3) leave the vanilla out of the basic recipe?
(4) general ratios fruit-to-custard so the ice cream is very fruity yet retains its rich creamy consistency?
Anyone had experience with lychee, custard apple, mango, sapodilla or mangosteen ice cream?
I know experimenting is part of the fun but I don't want to end up throwing out alot of very mediocre ice cream.