How to add fresh fruit chunks to ice cream? What are the key techniques when adding chunks of fresh fruit to homemade ice cream?  How do I prepare the fruit, and when is the best time to add it to the ice cream?  I don't want the fruit to be a hard icy chunk in the middle of the ice cream when it's served.

I've used strawberries in this example, but would like something that applies to other fruit like peaches, raspberries.   

Last summer, we added fresh sliced strawberries to home made vanilla ice cream just after the ice cream came together in the ice cream maker.  But the strawberries were so wet that we lost the texture of the ice cream and ended up with flavored ice.
If you will you this technique to first freeze the strawberries. Then add the solid frozen berries to the mixture the berries will stay firm through process and then "warm up" (oddly enough) in the ice cream.