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

 

For 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. (Can be made 8 hours

ahead. Cool; cover with plastic and let stand at room temperature. Rewarm

covered pudding in microwave oven on low about 8 minutes.)

 

Spoon warm pudding into shallow bowls. Top with scoop of ice cream.