Preparation:
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 compartment of the refrigerator, and freeze until it is firm enough to scoo |
