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----- Now You're Cooking! v4.20 [Meal-Master Export Format]
Title: Pumpkin Bourbon Raisin Ice Cream
Categories: desserts
Yield: 0 servings
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 pumpkin puree forced through
- a fine
1 ts fresh lemon juice
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 ove
r 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
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Contributor: COOKING LIVE SHOW #CL8754
Preparation Time: 0:00
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