Creamy Raspberry Ice Cream

Ingredients

• 500 g raspberries
• 1 lemon (juice)
• 250 g sugar
• 400 g mascarpone
• 150 ml whipping cream

Instructions

1. 1.

   Puree the raspberries and simmer with sugar and lemon juice until thickened. Strain through a sieve, then reduce the puree over low heat until slightly thick. Let cool, then fold in mascarpone. Whip the cream to stiff peaks and fold into the mixture. Freeze in an ice cream maker for about 30 minutes until creamy.

2. 2.

   If you don’t have an ice‑cream maker, pour the custard into a shallow dish, place it in the freezer, and stir occasionally for about 3 hours until creamy.