Begin by placing the cottage cheese in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Allow it to drain for at least 30 minutes, ideally for an hour, to remove excess moisture.

Transfer the drained cottage cheese to a food processor or blender. Blend it until you achieve a smooth and creamy consistency, ensuring all lumps are eliminated.

In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar completely dissolves and the mixture is well combined.

Carefully combine the cream mixture with the blended cottage cheese. Gently fold it together until well mixed but still airy.

If you’re using fruit puree for additional flavor, fold it into the mixture until evenly distributed for a beautiful color and taste.

Cover your bowl with plastic wrap and refrigerate it for at least 4 hours or ideally overnight to allow the flavors to meld and the mixture to get cold.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

If you plan to add any desired mix-ins, such as chocolate chips or nuts, do this during the last few minutes of churning.

Transfer your ice cream to an airtight container and freeze it for 2-3 hours until it is firm enough to scoop.

Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop it into bowls or cones for a perfectly refreshing dessert.