Low-Fat Amaretto Raisin Ice Cream

Photo by Martha H.
Adapted from relish.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from relish.com

Ingredients

  • 1

    cup California Raisins

  • 1/2

    cup + 1 tablespoon amaretto, divided

  • 3/4

    teaspoon cinnamon, divided

  • 1

    quart fat-free half-and-half

  • 1

    cup sugar

  • 1

    teaspoon each almond extract and vanilla extract

Directions

Place raisins, 1/2 cup amaretto and 1/2 teaspoon cinnamon in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until excess liquid has evaporated. Let cool slightly, then puree in a food processor. Stir in remaining tablespoon of amaretto and let cool. Puree in a blender or small food processor until smooth; set aside. Whisk together half-and-half, sugar, extracts and remaining 1/4 teaspoon of cinnamon in a large bowl. Transfer to the container of an ice cream freezer and freeze according to manufacturer’s instructions. Remove paddle; cover and chill for 30 minutes until mixture is thick, but can still be stirred. Drop spoonfuls of raisin mixture into ice cream; drag a rubber scraper through mixture to swirl. Cover again and place in the freezer for several hours or until very firm. (May be made several days ahead.)

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