Peach Raspberry Ice Milk

3 1/2 cups peach slices -- see further
8 ounces fresh raspberries -- (about 2 cups)
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
2 cups 1% low-fat milk
1/2 cup sugar -- or substitute
1 teaspoon almond extract
1/4 teaspoon ground cinnamon

PEACHES (3 medium) or nectarines: fresh, pitted and quartered.

Puree peaches, raspberries, and lemon juice in an electric blender until smooth. Set puree aside.

Combine gelatin, milk, sugar, almond extract, and cinnamon in medium saucepan. Stir over low heat until gelatin dissolves. (If using low-calorie sweetener, stir in after cooking.

Pour fruit puree and milk mixture into ice cream maker. Freeze according to manufacturer's directions.

Makes 8 cups

Peach Raspberry Ice Milk printer friendly version located here.
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