This raspberry gelato is dead easy and totally addictive. Plus, with only a half cup of cream, it's actually not too bad for you! The gelato is pretty tart, so add more sugar if you want a sweeter dessert; I liked it with a little edge. It does freeze a bit hard, so make sure to take it out of the freezer a few minutes before you plan to serve dessert, or pop the gelato in the microwave for about ten seconds before digging in.
Raspberry Gelato (adapted from My First Kitchen)
10-12 oz. bag of frozen, unsweetened raspberries, fully thawed
1/3 cup sugar, or more to taste
1/2 cup heavy cream
Place all the ingredients in a blender (or a food processor). Blend until very smooth. Strain the mixture through a fine sieve into a 2-cup measuring cup, and chill until cold. Freeze in your ice cream maker. Pop the gelato in the freezer for a couple of hours to firm up, and then enjoy!