Berry mousse icecream

I saw a recipe online for raspberry mousse that looked interesting. However, as with nearly all recipes, I thought it called for way more sugar than needed, so I thought about simply reducing the sugar.

Then I noticed that it called for less mascarpone than a single package, but more than half. And, of course our 3 dl package of cream is not equal to the 1 cup the recipe called for, so my adaptations soon took a much larger turn than first planned.

The original recipe said to cook the berries, strain out the seeds, and mix 1 cup of it with gelatine for the mousse, saving the rest for garnish.

However, the amount of berries given meant I wound up with 3 cups berry sauce, and didn't want the bother of saving that much for later, and decided I would put it all in. (note: the original was all raspberry, but didn't have the amount of raspberries in the freezer, so I used just over half raspberry, the rest frozen strawberry.)

Of course, while I used more dairy than the inspiration recipe called for, it wasn't three times as much, which means that the dairy structure can't support that much berry juice, even though I doubled the amount of gelatine I added to the berries, which is why I opted to make it into ice cream:
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