Preheat the oven to 350°F.

Pit and halve or quarter:

Toss the fruit in a 13 × 9-inch baking dish with:

Roast, stirring every 10 minutes, until the fruit is extremely soft and broken down, about 45 minutes. Let cool completely in the dish, then slip the skins off the fruit.

Scrape the fruit and its juices into a blender and puree until smooth, or use an immersion blender. Transfer to a medium bowl and whisk in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.