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!
oh wow yum! I have all those things in my fridge right now... and it would use up the extra cream... I'm very tempted to make gelato instead of studying!ReplyDelete
Love your recipe...simple, easy and tasty. The pictures that you have are great! It sounds great for the Summer that is coming.ReplyDelete
Okay, raspberries just went on my next shopping list. Thanks for sharing this.ReplyDelete
yum. i made black raspberry frozen yogurt last week that was ah-mazing. this looks equally so...and i agree with you on the sugar, keep it light :)ReplyDelete
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This looks like it has a very concentrated raspberry flavor--perfect for summer!ReplyDelete
That looks so refreshing!ReplyDelete
that easy? i've gotten frozen raspberries from last year's harvest in my freezer.ReplyDelete
Makes me wish I had an ice cream maker... (drooling)ReplyDelete
Your gelato looks delicious, too!!ReplyDelete
Thanks for visiting our blog - come back soon!
I just stumbled upon your blog today for the first time after making raspberry gelato...for the first time.ReplyDelete
I did not have the ease of experience you did, but I did reference this post. Please come by when you can!
How much does this recipe make? (It looks delicious!) :)ReplyDelete
@ Rachel - That's a great question...I made this so long ago that I don't really remember, but my guess based on the quantities is that it makes a pint or so.ReplyDelete