Scott wrote:

> In article >,
> "Dee Dee" > wrote:
>
>
>>Stir your cherries by hand after you are thru churning.
>
>
>
> Why? The question was, how to I stop the cherries from freezing into
> hard, crunchy lumps. No matter *when* I add them, they'll still freeze
> (except if I just drop cherries onto the ice cream before serving, which
> is hardly the point).
>

To prep the fruit so it doesn't soften as hard, macerate it in
sugar, and lots of it. A few hours at least. I often leave it
overnight, especially with firmer fruit.

It works.

--
Reg