Indian pudding with nutmeg ice cream
Indian pudding with nutmeg ice cream recipe in the thanksgiving category
Recipe ingredients:
- Ice cream:
- 1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
- 1 1/2 teaspoons ground nutmeg
- Pudding:
- 1/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 tablespoons, 1/4 stick, unsalted butter
- 2 large eggs
- 1/2 cup mild-flavored light molasses
- 2 tablespoons packed golden brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup dark or golden raisins
Recipe method:
- Ice cream:
- Stir ice cream and nutmeg in medium bowl to blend.
- Cover with foil and freeze.
- Can be prepared 3 days ahead. Keep frozen.
- Preheat oven to 300 F. Butter 8x8x2-inch glass baking dish.
- Combine cornmeal and salt in heavy medium saucepan.
- Gradually whisk in 21/2 cups milk.
- Whisk over medium heat until mixture boils.
- Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
- Whisk in butter. Remove from heat.
- Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
- Gradually whisk in hot cornmeal mixture. Stir in raisins.
- Pour pudding into prepared baking dish.
- Pour remaining 1/2 cup milk over pudding. Do not mix into pudding.
- Place pudding dish in large roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
- Bake pudding until just set, about 1 hour 30 minutes.
- Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes.
- Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
Tags: indian, pudding, nutmeg, ice, cream, recipe, thanksgiving, recipes, cooking