Indian Pudding with Nutmeg Ice Cream Recipe

Indian Pudding with Nutmeg Ice Cream Recipe

Ingredients:

For the Ice Cream:
4 c of ice cream (vanilla, or frozen yogurt); softened slightly
1-1/2 tsps of nutmeg (ground)

For the Pudding:
2 Tbsps of butter (unsalted)
1/4 c of cornmeal (yellow)
1/4 tsp of salt
2 pcs of eggs (large)
1/2 c of molasses (mild-flavored)
2 Tbsps of sugar (golden brown)
2 Tbsps of sugar (white)
1 tsp of ginger (ground)
1/2 tsp of cinnamon (ground)
1/3 c of raisins (dark or golden)
3 c of whole milk

Instructions:

To make the ice cream, stir nutmeg on the ice cream and blend well. Cover it with aluminum foil then place inside the freezer. Preheat the oven at 300 degrees F. Grease am 8×8x2 inch casserole dish.

Mix together salt and cornmeal inside a large saucepan. Slowly add milk, save half cup, and whisk. Place above moderate heat, while whisking frequently, till it boils.

Afterward, reduce the heat and allow to simmer. Continue to simmer for about ten mins or till mixture becomes creamy and thick; stir frequently. Add butter and stir; take out from the heat.

Beat molasses, sugars, ginger, cinnamon, and eggs in a mixing bowl. Slowly add the hot mixture while beating continuously.

Add the raisins and mix well. Transfer the mixture onto the casserole dish and pour over the rest of the milk, do not stir.

Place the dish on a (roasting) pan with hot or boiling water. Bake for an hour and a half. Take out from the oven then let it cool for twenty mins. Serve pudding while warm and top it with ice cream.

>> Indian Pudding with Nutmeg Ice Cream Recipe