Liquidize the fruit in a blender. If necessary, put it through a fine sieve to catch the seeds. A pestle is easier to use than a spoon for separating the seeds from the fruit.
Sharpen with the appropriate citrus juice to emphasize the flavor (not needed with raspberries, just use more raspberries), and sweeten with sugar.
Whip the cream until it ripples. Fold in the fruit purée with a whisk. Pour into a container and freeze.
Yield: 32 fl.oz. = 1 U.S. quart = a little under 1 liter
Jane Grigson, Good Things, 1971, Strawberry Ice Cream
The flavor of peach ice cream fades quickly, so it should be eaten up promptly.
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