I grew up loving the peach milk shakes from Hardee's. My mom and I would slurp them after a trip to the library in the summer, which just so happened to be across the street from Hardee's. No wonder I was always requesting a new book. I had high hopes for nectarine ice cream due to my peach milkshake days, but it fell flat. The nectarine ice cream recipe called for sour cream and blech, it tasted like it had sour cream in there. Not pleasant.
I also made cherry frozen yogurt. The cherries were super sweet, which I thought would make for great frozen yogurt. Unfortunately, it made for a slightly bland initial flavor (the yogurt) followed by an aching sweetness from the cherries. Not making that one again.
I figured - okay, okay, if fruit ice creams and frozen yogurts aren't panning out, why not go back to sorbets? I made a watermelon sorbet with thick pink watermelon hunks. It tasted of watermelon, but not any better than watermelon is naturally. That's the problem with all of the recipes I think. I love fruit and eat a lot of it, but if I'm going to go through the trouble of making the fruit into something, and usually making it more unhealthy by adding fat and sugar, it better taste a lot better than the fruit. None of these recipes were able to trump the plain pieces of fruit, which is why they were left to turn into icy blocks in my freezer. Strawberry sorbet is so far the only fruit sorbet/ice cream/frozen yogurt I've made that I loved. So for awhile I'm going to stick to strawberry sorbet and rich, creamy, and chocolatey non-fruit ice creams. The fruit will find a way into my belly anyway.