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Pumpkin Bourbon Raisin Ice Cream

3/4 c raisins
1/2 c bourbon
2 lg 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 can pumpkin puree forced through a fine sieve
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 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


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