2 c. sugar
2 envelopes unflavored gelatin
6 well-beaten eggs
3 c. milk
4 c. whipping cream
2 Tbsp. vanilla
1/2 tsp. salt
1 (10 oz.) pkg. frozen raspberries, thawed but undrained
2 (12 oz.) pkg. frozen peaches, thawed, drained, and cut up

Combine sugar and gelatin in saucepan. Add eggs and milk. Cook, stirring until mixture thickens slightly. Cool to room temperature. Stir in cream, vanilla, and salt. Freeze in ice cream freezer according to manufacturer's directions until ice cream is nearly firm. Add fruits. Continue freezing until firm. Let ripen. Makes about 3 quarts.