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Low-Fat Amaretto Raisin Ice Cream

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Rate this recipe 4.5/5 (11 Votes)

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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