|Raspberry ice cream|
* 250 g raspberry puree
* 250 g mascarpone
* 2 tablespoons honey
* 150 ml liquid cream
I had more raspberries, as a quantity, but after I passed it and passed it through a sieve I was left with only 250 g.
Raspberry puree is mixed with honey and mascarpone cheese until smooth. At the end, lightly incorporate the whipped cream.
Put the dish in the freezer for a few hours.
A very good and creamy ice cream, which no longer needs to be mixed every 2 hours to break the ice needles.