Ingredients
Method
Prepare the Fruit
- In a blender, combine the raspberries and peaches. Blend until smooth.
- Strain the mixture through a fine mesh sieve to remove seeds and pulp, if desired.
Make the Cream Base
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and lemon juice until the sugar is dissolved.
- Fold in the fruit puree until well combined.
Chill and Churn
- Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Nutrition
Notes
For a creamier texture, allow the ice cream to sit at room temperature for a few minutes before serving.