Mascarpone Ice Cream (Makes about 1 1/2 quarts)
2 large eggs
3/4 cup sugar
16 oz mascarpone
1 cup cream or half & half
2 cups milk
1/2 tsp salt
In a mixing bowl, whisk the eggs with the sugar until light and fluffy.
Beat in the mascarpone until the mixture is smooth and airy.
Blend in the cream, milk and salt with a whisk. Refrigerate overnight. Meanwhile make raspberry sauce.
Freeze the mix using an ice cream machine. Pour raspberry sauce in at the very last and swirl around. Pack into a freezable air tight container and let sit in freezer until sufficiently hard.
1 cup raspberries
1/4 cup sugar
Bring to a boil and simmer 5 mins. Let cool in fridge overnight.