Heat 1 cup of cream very slowly (do not boil). Then stir in the sugar and salt until dissolved. Add vanilla. Chill. Add the rest of the cream and freeze.
Add ¾ cup sugar to 1-½ cups of peach pulp; reduce the vanilla to 1 teaspoon and add ½ teaspoon of almond extract. Mix well; add to the ice cream mixture and freeze.
Add ¾ cup sugar to 1 cup crushed strawberries and let stand 1 hour at room temperature. Add to ice cream mixture and freeze.