- Step 1
Puree raspberries in a food processor until smooth. Strain through a sieve, pressing with the back of a spoon, to extract as much juice as possible, leaving the seeds behind. Use a wire whisk to stir 1 tbsp icing sugar, 1/2 tsp vanilla essence and 1/2 cup mascarpone into the raspberry puree.
- Step 2
Divide evenly between 1⁄3-cup capacity ice-cream moulds, and place in the fridge while you prepare the nectarines.
- Step 3
Score a small cross in the skin at the base of each nectarine. Place in a large heatproof bowl and cover with boiling water. Stand for 2 mins, then drain and cool. Slip off skins and cut flesh from the stones. Puree flesh in a food processor until smooth.
- Step 4
Stir remaining icing sugar, vanilla essence and mascarpone into the nectarine puree. Pour into ice-cream moulds, insert icy-pole sticks and freeze until firm.