this recipe you would use 41 grams, which is 4 percent of 1025 grams, the total weight of the ingredients in the vanilla base Most supermarkets sell a wide range of dehydrated or freeze-dried fruit, and they are surprisingly tasty If you have a dehydrator you could make your own by slicing fresh fruit in very thin slices (1/16 inch) and putting them in the dehydrator for a few hours until they are completely dry Make the custard base, and as soon as you take it off the heat stir in the freeze-dried fruit Cool the mixture as directed and refrigerate overnight The next day, use your immersion blender to liquefy the base with the fruit Strain it if you don’t like the small pieces of fiber from the fruit, and spin as directed in your ice cream maker 2 The second way to make fruit ice cream is to add semi-candied fruit at the end of the churning process To make semicandied fruit, cut up 200 grams of fruit into ½-inch cubes and place in a bowl Make a simple syrup using 500 grams water (about 2 cups) and 675 grams sugar (about 3⅓ cups) Pour the hot syrup over the fruit and ... inch) and putting them in the dehydrator for a few hours until they are completely dry Make the custard base, and as soon as you take it off the heat stir in the freeze-dried fruit Cool the mixture... as directed and refrigerate overnight The next day, use your immersion blender to liquefy the base with the fruit Strain it if you don’t like the small pieces of fiber from the fruit, and spin as directed in... your ice cream maker 2 The second way to make fruit ice cream is to add semi-candied fruit at the end of the churning process To make semicandied fruit, cut up 200 grams of fruit into ½-inch cubes and place in