I’ve come a long way (with lots of practice, of course!) on my ice cream making, so thanks a lot to those who offered helpful advice. I’ve tweaked recipes and finally come up with what works perfect for me. One thing I have learned (the hard way) that might help other beginning ice cream makers is that you really shouldn’t disregard instructions to add the fruit at the very end. I kept getting it in my mind that if I would add the cut up peaches (and related juice) in the beginning before I even heated the milk, that it would be a lot better. My thinking was that having the peaches in the milk and egg mixture while I heated it, it would help infuse a lot more of the peach flavor out of the fruit and into the cream mixture. But there is no doubt about it- adding the peaches and peach juice at the beginning so it could be heated along with the rest of the mix causes the whole batch to curdle MUCH much easier. I cannot explain why its true, but it definitely is true. SO wait until removing the ice cream base from the heat and until it has started cooling down before you add fruit. If anyone knows why this is true, I’d love to hear. Its also possible that I just happened to make some other mistake each time I added the fruit at the beginning and so the curdling of those batches was just a coincidence- but I really am confident it was the cause. Open for discussion, tho.