Fruit Ice Cream Custard Base

I've discovered any easy way to feel like I'm proficient at multiple ice cream recipes. This custard base is perfect for adding just about any fruit flavouring. It seems like the sugar should be adjusted for tarter fruits, but I haven't had to yet. Beware though, the lychee ice cream is quite sweet and it's not for everyone (but I love it). I'm making kiwi ice cream today for Easter dinner at the in-laws tomorrow. It's the perfect green colour to celebrate spring with (and it reminds me of the Green Knight, who ate ice cream, I'm sure!). The kiwi ice cream is a little tart and benefits from a kiwi or berry sauce cooked on the stove with sugar.

Custard Base
2/3 C sugar
5 large egg yolks
1/4 C light corn syrup
1 C whipping cream
1/2 C coffee cream

1. Stir sugar, yolks and corn syrup in a medium bowl.
2. Combine whipping and coffee cream in a medium saucepan. Bring mixture to a simmer over medium-low heat.
3. Gradually stir cream into the egg mixture, whipping at the same time. This will keep the eggs from cooking.
4. Return the mixture to the saucepan. Cook at medium-low heat, stirring all the time, until the custard coats the back of the spoon (about 12 minutes). Do not boil.
5. Transfer custard to a clean boil. Allow to cool a little bit. Cover and refrigerate overnight (or about 7 hours when completely cold).

My favourite fruit ice creams:
3 cups strawberries (washed, hulled and chopped)
4 cups kiwis (peeled and chopped)
1 can lychees (drained; reserve the juice)
3 cups mixed fieldberries (washed, hulled, and chopped if necessary)

6. Blend the fruit mixture until 'smooth'.
7. Mix the fruit in with the chilled custard.
8. Press the mixure through a fine mesh seive.
9. Add a little of the remaining mash that didn't make it through the mesh if you would like some texture (i.e. berry bits and seeds); if making the lychee ice cream, add a bit of juice.
10. Churn in an ice cream maker.