Name: Pumpkin Bourbon Raisin Ice Cream
Ingredients: 3/4 c Raisins; 1/2 c Bourbon; 2 lg Whole eggs; 1 lg Egg yolk; 1/2 c Sugar; 1/8 ts Allspice; 1/8 ts Ginger; 1/2 ts Cinnamon; 2 c Half-and-half; 1 c Heavy cream; 1 lb Pumpkin puree forced through a fine sieve; 1 ts Fresh lemon juice

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New, Text, Import	1	Servings

INGREDIENTS

3/4	c	Raisins
1/2	c	Bourbon
2	lg	Whole eggs
1	lg	Egg yolk
1/2	c	Sugar
1/8	ts	Allspice
1/8	ts	Ginger
1/2	ts	Cinnamon
2	c	Half-and-half
1	c	Heavy cream
1	lb	Pumpkin puree forced through a fine sieve
1	ts	Fresh lemon juice

INSTRUCTIONS

In a small saucepan combine the raisins and the bourbon, bring the bourbon
to a simmer, and remove the pan from the heat. Let the mixture cool. In a
bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger,
and cinnamon. In a large heavy saucepan heat the half-and-half and cream
until the mixture is hot, add the mixture to the egg mixture in a stream,
whisking, and transfer the mixture to the pan. Cook the mixture over
moderately low heat, stirring, until it is thickened and
registers 175 degrees F. on a candy thermometer (do not let it boil) and
transfer the custard to a metal bowl. Whisk the pumpkin puree into the
custard and stir in the raisin bourbon mixture and the
lemon juice. Set the bowl in a larger bowl of ice and cold water and stir
the mixture until it is cold. Freeze the mixture in an ice cream freezer
according to the manufacturer's instructions, transfer the ice cream to the
freezer compar
tment of the refrigerator, and freeze until it is firm enough to scoop.
Yield: 8 serving
Recipe By     : COOKING LIVE SHOW #CL8754
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 15:20:19 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

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