Low-Fat Amaretto Raisin Ice Cream
- Yield: 8 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1cup California Raisins
- 1/2cup + 1 tablespoon amaretto, divided
- 3/4teaspoon cinnamon, divided
- 1quart fat-free half-and-half
- 1cup sugar
- 1teaspoon each almond extract and vanilla extract
Instructions
- 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.)
Nutritional Info *per serving
- Calories 260
- Glycemic Load 26
- Fat 2g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg
- Sodium 180mg
- Potassium 390mg
- Carbohydrate 54g
- Fiber 1g
- Sugars 42g
- Protein 4g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 2%
- Calcium 15%
- Iron 2%