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1
Stir ice cream and nutmeg in medium bowl to blend.
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2
Cover with foil and freeze.
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3
(Can be prepared 3 days ahead.
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4
Keep frozen.)
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5
Preheat oven to 300F.
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6
Butter 8x8x2-inch glass baking dish.
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7
Combine cornmeal and salt in heavy medium saucepan.
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8
Gradually whisk in 21/2 cups milk.
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9
Whisk over medium heat until mixture boils.
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10
Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
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11
Whisk in butter.
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12
Remove from heat.
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13
Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
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14
Gradually whisk in hot cornmeal mixture.
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15
Stir in raisins.
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16
Pour pudding into prepared baking dish.
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17
Pour remaining 1/2 cup milk over pudding (do not mix into pudding).
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18
Place pudding dish in large roasting pan.
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19
Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
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20
Bake pudding until just set, about 1 hour 30 minutes.
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21
Remove pudding from roasting pan.
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22
Cool until lukewarm, about 20 minutes.
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23
(Can be made 8 hours ahead.
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24
Cool; cover with plastic and let stand at room temperature.
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25
Rewarm covered pudding in microwave oven on low about 8 minutes.)
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26
Spoon warm pudding into shallow bowls.
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27
Top with scoop of ice cream.
