Try this, you'll love it.
1 c. strawberries, hulled and larger ones sliced in half
1 c. peeled, sliced fresh peaches
1 c. sugar, divided
1 egg, lightly beaten
2 3/4 c. half-and-half or light cream
1 tsp. vanilla
In a medium saucepan combine the berries and 1/2 c. of the sugar. Cook over medium-low heat for 15-20 minutes, stirring occasionally, until the fruit is very soft. Place the mixture in a blender or food processor. Cover and blend until mixture is smooth. Cover and chill for 4 to 24 hours.
In a small saucepan combine egg, 1 c. of the half-and-half, and the remaining 1/2 c. sugar. Cook and stir over medium heat until mixture coats a metal spoon. Immediately strain through a mesh sieve over a medium bowl and stir in remaining half-and-half and vanilla. Cover and chill for 4 to 24 hours.
Transfer half-and-half mixture to a 1-qt ice cream freezer and begin freezing according to manufacturer's directions. After 5 minutes of freezing, add the fruit mixture. Continue freezing until it is thick. Cover and place container in freezer for 4 hours to ripen. Makes about 1 quart.