Note that almost above. This method works with most fruit varieties, but not all. Consider your the jam aisle in your grocery store: Do they make jam, preserve, or jelly out of it? If so, it's likely a good fruit for ice cream. That includes berries like blueberries and strawberries, stone fruit like peaches and plums, and other oddballs like figs and grapes. It also includes fruits too low in acid to make jam but still pulpy enough to be jammy when cooked, such as melon, papaya, or pineapple.