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.