Pumpkin Pie Ice Cream

1 cup thick pumpkin puree, fresh or canned

3/4 cup powdered sugar, sieved

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground ginger

juice of 1/2 lemon

1 cup evaporated milk

1 1/4 cup heavy cream

1/2 cup raisins, black or golden

Beat the pumpkin with the sugar, spices, lemon juice & evaporated milk.

Beat the cream until thickened & slightly "floppy", then fold it into the pumpkin mixture.

Chill for 1 hour or continue with next step if all ingredients are very cold.

Freeze churn until ready to serve, adding the raisins to the ice cream just before churning is complete.

You may not want the raisins, but they add sweetness to an otherwise "spicy" ice cream. They are optional.