Low-Fat Amaretto Raisin Ice Cream
By MJH
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
Details
Adapted from relish.com
Preparation
Step 1
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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