[Ingredients]
250g caster sugar
450ml water
Zest and juice of 1 lemon
350g raspberries + extra for decoration
500g mascarpone cheese
[Steps]
Put 225g of sugar and water in a saucepan and heat gently until the sugar dissolves.
Bring to boil, add lemon zest and juice and boil for 3mins without stirring. Leave to cool.
Mash raspberries using a fork into pieces but not into a puree. Stir in remaining sugar.
Beat mascarpone in a bowl until smooth, then add in lemon syrup gradually.
Pour mixture into a container and freeze for 3 to 4hrs, beating twice.
Spoon mashed raspberries over ice cream. Fold into ice cream using a metal spoon until ice cream is rippled. Freeze overnight.
Scoop ice cream into glasses and decorate with raspberries.