No-Churn Peach And Raspberry Ice Cream - cooking recipe

Ingredients

2 cups heavy cream
1 (14 ounce) can condensed milk
1/4 teaspoon vanilla extract
1 tablespoon light brown sugar (optional)
1 cup fresh raspberry
1 cup diced fresh peach

Preparation

Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).
Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
Ice cream will keep, covered, in the freezer for 1 month.