How to make
The raspberries, mint leaves and sugar for the syrup are blended in a blender.
Put the mixture on the stove to boil for 3-4 minutes, add the lemon juice and leave the mixture to cool.
Beat the mascarpone, yogurt and powdered sugar, until a smooth mixture is obtained.
Distribute it into bowls or a large container suitable for freezing and store it in the freezer for at least 4 hours.
If you distributing individual portions in bowls, you can pour a little raspberry syrup on the bottom of each one. The rest is poured on top when serving.
The ice cream is garnished with fresh raspberries.
In case you have frozen the whole amount, before serving, cut it into pieces and put the ice cream with mascarpone for a few minutes in a shaker jug or blender and then distribute it into the bowls and pour the raspberry syrup over the ice cream.
Enjoy this ice cream with mascarpone and raspberries!
* The dessert can be eaten as a cream without freezing it. It is wonderful either way.
