Pumpkin-Rum-Raisin Ice Cream

A rich ice cream and part of the richness comes from the less calorie pumpkin.

• 1 cup heavy cream
• 1 cup milk
• 1/2 cup sugar
• 5 egg yolks (large eggs)
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup canned pumpkin
• 1/2 teaspoon vanilla extract
• 2 tablespoons dark rum
• 1 cup soft raisins

METHOD

Combine cream, milk and 1/4 cup sugar in a medium-size heavy saucepan and bring to a boil over medium-low heat, stirring continuously .Remove from heat and Set aside.

Using a whisk, whisk together yolks, the remaining 1/4 cup sugar and spices. Whisk until mixture coats back of spoon. Whisk set-aside cream mixture into yolk mixture in a slow stream.

Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens, about 3 to 5 minutes. Do not let custard boil or eggs may scramble.

Strain custard into a large clean bowl. Whisk in pumpkin and vanilla extract and blend well. Cool to room temperature. Freeze custard in an ice cream maker following instructions of manufacturer.

When ice cream is almost ready, add rum and raisins. Allow machine to mix raisins. Continue to process until frozen. Pack into a freezer container and freeze to firm, about 2 hours.

Yield: 1 quart

Contributor: Lisa Taleg

recipe from www.inmamaskitchen.com

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