Just churned yesterday's custard with fresh raspberries and a light chocolate fleck. I usually use frozen fruit when I do raspberry or blackberry in vanilla so this will be interesting. I think these fresh berries might be more tart/sour than the frozen ones I was getting (that sadly never appeared this year at grocery outlet).
Anyway custard is good, so the quality should range from "good" to "excellent" subject to how the berries freeze in the custard I guess? Perhaps I should have presoaked them in the cooling custard last night? But I didn't want to churn them to pulp by having them in the bowl the whole time.
@SRLevine Well snap! We just hosted an ice-cream party and fresh raspberries was on the list! So custard base with fresh raspberries thrown in. The fruit ice-creams don't last as they get icy - but super yum the first churn!