Peach Blackberry Pie Ice Cream

This is based on my favorite Peach Blackberry Pie recipe, originally from Victoria magazine's Christmas book. I love it, but in summer, I never feel like making pie. This variation came to me, and is amazing.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 2  cups  chopped ripe  peaches
• 2  cups blackberries (fresh or frozen)
• 1 1⁄2 cups sugar, divided
• 2  tablespoons lemon juice
• 1  teaspoon ground cinnamon
• 2  large eggs
• 2  cups heavy cream or 2  cups  whipping cream
• 1  cup milk

Directions

1. Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl.
2. Cover and refrigerate for 1 hour, stirring every 15 minutes.
3. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
4. Slowly whisk in 3/4 cup of sugar until completely blended.
5. Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge.
6. Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely.
7. Pour into your ice cream maker and freeze according to the ice maker's directions.
8. When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.