There are 4 traditional methods of ice-cream, with the meringue and mousse base best for fruit: Mousse base - whisking hot sugar syrup on to egg yolks until thick and then folding into lightly whipped cream Custard base - traditional custard made with milk, eggs and sugar is then combined with cream before freezing and churning Meringue base - whisking hot sugar syrup onto egg whites to make meringue then folded into lightly whipped cream - another no churn method. Yoghurt base - simply Greek yoghurt combined with fruit purée then frozen - no churning required