I have to admit to feeling a bit guilty when posting ice cream recipes. After all, the same basic principle applies from recipe to recipe. Plus, ethey’re so damned easy to make.
Then I realized that subtle changes in the recipes can create different textures, something in which an ice cream afficianado would fully understand. For example, this recipe, I’ve lowered the amount of heavy cream, and added more half & half, which freezes up nicely, and yet still allows for a great deal of creaminess when scooped into a dish. Adding eggs leads to a level of richness that eggless ice creams most certainly lack.
Admittedly, eating the ice cream also alleviates all sense of guilt. My theory is that good ice cream can be the cure for lifes little stresses.
But you all knew that already, didn’t you?
- 1 cup Heavy Cream
- 1 1/2 cup Half and Half
- 1 cup granulated sugar
- 2 eggs, beaten and at room temperature
- 1/4 raisins
- 1/4 cup almond liqueur (Amaretto would also work amazingly well here too)
- 2 teaspoons vanilla
- 1/2 cup fig preserves
In a large mixing bowl, combine all ingredients, except the fig preserves. Mix slowly but thoroughly. Place in refrigerator for 2 hours.
Remove mixture from the refirgerator and pour into ice cream maker. Start ice cream maker as directed by machines instructions.
Immediately place fig preserves in a small sauce pan over medium heat. Stir until the preserves just start to melt and immediately remove from heat.
At about the twenty minute mark, drizzle the fig preserves into the ice cream. Allow the machine to finish with the ice cream making process. Using a rubber spatula, pour ice cream back into a large, freezer safe bowl. Chill in freezer at least three hours, but over night will be better.
Scoop and enjoy!
makes approximately 2 qts.