No-Churn Peach and Raspberry Ice Cream

Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak stage. (You want the cream to just hold its shape for 5 seconds when you pull the whisk out). Add in the condensed milk and vanilla extract and mix on low speed until combined. Taste and if required, add the 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 the ice cream into a 2-pound 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.