We have been enjoying our raspberries off the bushes in our backyard lately, and the in-season nectarines.  We lucked out and found some beautiful organic ones at Whole Foods a couple weeks ago.  I made some yummy ice cream:

Raspberry Nectarine Ice Cream:

1.5 quarts of whole cream

3 whole nectarines, cut in half and pitted

1/2 c. fresh or frozen raspberries

3 egg yolks (these can be omitted, if you do not have a good source of pastured eggs – the ice cream will just not be as creamy)

1/4 c. real maple syrup

Blend everything in blender.  Put in ice cream machine and process according to manufacturer directions.  We topped ours with fresh raspberries and chopped walnuts.