With Homemade Ice Cream

I am not going to say anything about this. Just make it, eat it and enjoy.

For Pudding:

2 cups spelt flour or einkorn flour (brown rice flour works for gluten free option or almond flour for grain-free)
1 tsp ground chia
1/2 tsp baking powder
1/2 tsp baking soda
1/8 nutmeg
1/8 tsp
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter or coconut oil at room temperature
3/4 cup packed light brown sugar or sucanat
2 large eggs, at room temperature (egg replacer powder works for vegan option
1/2 15-ounce can solid pack pumpkin (1 3/4 cups)

For Sticky Toffee Sauce:

1/4 cup yellow brown sugar (sucanat does not melt well for this purpose but maple syrup could be used)
2 tbsp whipping cream or full fat coconut milk
2 tbsp butter or coconut oil*

Grease and flour 4 oz ramekins or baby bundt pans or a 6″ round baking dish with coconut oil and dust with flour. Parchment circles for the bottom of the baking dish or ramekins may help when removing the baked pudding from the dish. Set aside. Mix the flour, chia, baking powder, baking soda, spices and salt together in another bowl. Cream the butter or coconut oil and sucanat together until soft and smooth. Add vanilla, egg and pumpkin. Divide the mixture between the 4 ramekins or baby bundts if using or pour the whole mixture into a 10-inch baking dish. Bake at 325 degrees F for 20 to 25 minutes or until the pudding is slightly puffed. To make the toffee sauce, place the sugar and butter or coconut oil in a saucepan and melt together over medium heat, stirring occasionally. Cook for 3 minutes or until it starts to bubble and puff. Slowly add the cream or coconut milk. After the cream is mixed in, lower heat and simmer until frothy (about 1 minute). Remove from the heat and transfer to a bowl.

To serve: Invert each ramekin or bundt onto a dessert plate. Peel off the parchment paper (if used). Drizzle toffee sauce on top and serve Coconut Ice Cream, or Vanilla Ice Cream. If using a 6″ baking dish, remove the pudding from the dish by inverting it onto a plate. Divide into 4 portions and place each on a dessert plate. Pour toffee sauce and serve as above.

* For a more delicious coconut taste, add 2 tbsp shredded coconut to the pudding mixture.

Homemade Vanilla Ice Cream

3 cups whipping cream or full-fat coconut milk
1 tsp vanilla
3/4 cup organic sugar or maple syrup*
4 egg yolks

Place all ingredients (except vanilla) into a saucepan and mix well. Place the
saucepan on medium heat and heat the mixture until just before the boiling
point. Remove from heat and transfer to a bowl. Add the vanilla, mix and chill.
Once cold, it can be churned as per your ice cream machine’s instructions.

Once the ice cream is churned, transfer to a container suitable for freezing and
freeze it. This the ice cream machine I have from Cusinart. It is fairly inexpensive and it works like a charm.

* This recipe works easily with honey or agave. It is all about taste preference.