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.
If it is half as delicious as it looks, it must be divine!