Ingredients:

1 Cup Half-and-Half
3/4 Cup White Sugar
1 Teaspoon Vanilla Extract
2 Cups Heavy Whipping Cream
2 Tablespoons Amaretto (30 ml) or 1 1/2 Teaspoons Almond Extract

This simple recipe yields just under 1.5 quarts of ice cream that is somewhere between soft-serve and traditional solid ice cream (depending upon whether you use Amaretto liqueur or Almond Extract) and combines a flavor of Amaretto and vanilla. Please pay special attention to the order of mixing the ingredients, primarily the timing of the addition of the Amaretto. Alcohol tends to inhibit the freezing process so, if using the actual Amaretto, it should be added at the very end of the freezing process.

Pour the sugar into a mixing bowl and add the Half-and-Half. Whisk until the sugar is dissolved. Next, add the teaspoon of vanilla extract and whisk some more until it is thoroughly mixed in. Finally pour the heavy whipping cream into the bowl and whisk until all the ingredients are combined. If you are using the Almond Extract, you may add it at this point.

Pour mix into your ice cream maker and freeze according to the instructions of your particular maker. You will have to let this mixture freeze a bit longer than normal because of the alcohol in the Amaretto. I use the Cuisinart ICE-21 shown above and, for this particular mix, I let it churn and freeze for about 20 minutes before adding the Amaretto and then let it continue to freeze at least another 3-4 minutes after before transferring it to my storage container.

Once the mixture has reached the desired consistency (after making ice cream long enough you tend to "eyeball" this step) remove the freezing bowl from your ice cream maker and pour the ingredients into the container that you have been freezing. You will need a spatula to get as much out as possible.