• 1 Cup California raisins
  • 1/2 Cup plus 1 tablespoon Amaretto, divided
  • 1/2 Teaspoon ground cinnamon
  • 1 Quart half and half
  • 1 Cup sugar
  • 1 Teaspoon almond extract
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon ground cinnamon


Place raisins, 1/2 cup amaretto and 1/2 teaspoon cinnamon in a small saucepan. Bring to boil; reduce heat and simmer for 10 minutes or until excess liquid has evaporated. Let cool slightly, then purée in a food processor. Stir in remaining tablespoon of amaretto and let cool. Purée in a blender or food processor until smooth; set aside.

Whisk together half-and-half, sugar, extracts and 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 spatula through mixture to swirl. Cover again and place in the freezer for several hours, until very firm, or it may be prepared several days ahead and stored in freezer.

Nutrition Facts Per Serving

Calories 380 (Calories from Fat 30%); Total Fat 12 ( Saturated Fat 8; Trans Fat 0; ); Cholesterol 60; Sodium 65; Potassium 340; Total Carbohydrate 52; Dietary Fiber 1; Sugars 49; Protein 5; Calcium 131; Iron 1;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.