Start by blending the (stoned) peaches, nectarines or apricots (or a mix) in a food processor. When they’re nicely blended and juicy, scrape out the contents into a bowl. Now simply repeat the process with the berries and scrape out into another bowl. You’re a quarter of the way already!
Now pour out your condensed milk, cream and vanilla into a third bowl. Whip till just holding soft peaks. Once ready, add about a third of the contents into your peaches/nectarines/apricots mix, and then another third into the berries mix. Mix both bowls individually till well-combined. At this point you have the option to add food colouring if you want some extra-juicy colour. Now line your loaf tin with cling film and pour in the rest of the vanilla mix. Freeze for 2 hours, leaving the other mixtures to chill in the fridge.
By this point the first layer in your loaf tin should be frozen (or firm enough for the next layer), so take the vanilla mixture from the fridge and pour it into the tin. The bottom layer should be firm enough to hold your lolly sticks upright, so place them, evenly spaced, along the length of the tin, pushing them gently till they each stand up straight on their own. Return the loaf tin to the freezer for another 2 hours.
So close! I can taste them already! You know the drill… Take your final layer of berries and pour into the loaf tin evenly around the lolly sticks. Once you’re comfortable that this final layer is flat and looking good, return the tin to the freezer for a final 4 hours until completely frozen. You’ll want to remove the tin from the freezer 10 minutes before serving. The cling film will help you remove the contents; and now all you have to do is slice it up into portions! Any leftovers can be kept in the freezer for up to 2 weeks.