3 med. fresh peaches, quartered (3 1/2 c.)
8 oz. fresh raspberries (2 c.)
2 tbsp. fresh lemon juice
1 envelope plain gelatin
1 1/2 c. low fat milk
1/2 c. whipping cream
1/2 c. sugar
1 tsp. almond extract

Whirl peaches, raspberries and lemon juice in blender until smooth. Combine gelatin, milk, whipping cream, sugar and almond extract in medium saucepan. Stir over low heat until gelatin is dissolved. Turn fruit puree and milk mixture into ice cream canister. Prepare in ice cream maker according to manufacturer's directions. Turn into freezing container and freeze until firm. Makes 1 1/2 quarts.