Mascarpone Raspberry Popsicles

Cooking Instructions

• Puree the raspberries using a hand blender or in a food processor.
• Whip the mascarpone with the powdered sugar and milk until it becomes a creamy mixture. Stir in the pureed raspberries.
• Beat the egg whites until stiff, gradually adding the vanilla sugar while beating. Carefully fold the egg whites into the mascarpone and fruit mixture.
• Churn the mixture in an ice cream machine for about 30 minutes, or freeze it in a container for about 6 hours.
• If freezing in a container, stir the mixture every hour.
• Serve the ice cream in cones or cups, and garnish with fresh mint.