You have a recipe you can share?
We’ve tried but the recipe we tried didn’t work very well.
I use a basic “base”. This is a good one:
https://www.thecookingworld.com/recipes/salt-and-straw-ice-cream-base-recipe
The thing I found to be the most important is getting the “custard” just right. It’s easy to overcook it and have the eggs cook too much.
Once you have a base you can add whatever you want.
I made strawberry last week. I cooked down a bunch of strawberries with some sugar, strained the liquid to add to the base, and then added the remaining crushed strawberry hulls to the mix just at the end. Otherwise the fruit is too chunk and will freeze too hard.
When I want something like chocolate chips, I melt some good chocolate and it it into a piping bag and cut a small opening. Then I drizzle it into the mix during the last couple of minutes so it gets “mixed in” but not absorbed.
Then it goes into the containers and sits overnight.