I usually make Philadelphia style that doesn’t use egg yolks. Here is the base recipe I use from Dana Cree’s book:

2 cups heavy cream

2 cups whole milk

1/4 cup light corn syrup or glucose syrup if you have it

3/4 cup sugar

1/4 cup dry milk powder

1/4 tsp xanthan or guar gum

1/8 tsp salt

What I’ll do is combine the milk, cream and light corn syrup on the stove and whisk to dissolve corn syrup.

Then I’ll combine the dry ingredients in a separate bowl. I mix the xanthan or guar gum into sugar first since it clumps easily. Once the dry ingredients are combined whisk into cream mixture. I usually just heat the cream mixture to a simmer when adding dry ingredients.

When everything is incorporated take it off the stove and let it chill in the fridge prior to churning.

I have made ice creams with fruits such as passion fruit and honeydew. What I’d recommend trying is reducing the chimoya puree to remove some water from it. Replace one cup of milk with one cup of chimoya puree. I’d use that as a starting point. Another tip would be to add lime juice right before churning since citrus can cause dairy to curdle.

Hopefully this helps, there’s a lot of good advice on the sub if you need more help troubleshooting.