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Mix puree & dry ingredients in a small saucepan.
Cook mixture on medium/low, stirring regularly, for 20-30 minutes to dissolve sugar and reduce water content.
Place mixture in freezer for 10 minutes (or fridge for 1 hour) to cool.
Combine mixture and vanilla with base. Mixture is thick and doesn't dissolve easily, so adding ½ cup of base to mixture first and stirring it will help get them combined quickly.
Churn the final mixture according to the manufacturer’s instructions, this should take around 20-30 minutes. Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours before scooping.