Fresh and Fruity. Sometimes even chocolate cannot compete with the mouthwatering temptation of fresh fruit ice cream. For the best results, use perfectly ripe fruit - flavors are dulled at cold temperatures, and if the fruit isn't bursting with flavor to begin with, you'll be even more disappointed with the resulting frozen version. Before adding fruit to the ice cream mix, sprinkle it with sugar and mash it with a potato masher. This will distribute the intoxicating fruity flavor throughout the ice cream and save you from encountering rock-hard chunks of frozen fruit in every scoop. Save yourself some heartbreak by skipping the pineapple, kiwi, mango and papaya in your ice cream; these fruits contain enzymes that will keep the ice cream from ever freezing!
Lowering the Fat. Hesitating to make ice cream for fear that you won't fit into your swimsuit? There's no rule that says you must use heavy cream in your ice cream recipes. In fact, ice creams made with lower-fat milk can be even more refreshing than the super-creamy ones. Replace the heavy cream or half-and-half in your recipes with equal amounts of whole or skim milk, or even nonfat sour cream or yogurt. One caveat: ice cream made with less fat will get very hard when frozen overnight; it's best eaten the same day it's made.
Freezer Wisdom. If you have the traditional salt-and-ice style of ice cream maker, be sure to leave the drainage hole open at the bottom or melted salty ice can leak into the canister and ruin the ice cream. Have extra crushed ice and salt on hand as the ice cream maker is churning; you'll need to add more as the ice melts, in order to keep the canister cold all the way up to the top, ensuring even freezing for a smooth texture.