GLUTEN/DAIRY/SUGAR FREE : VEGETARIAN : VEGAN : PALEO

Makes 1.3 litres

900ml coconut cream
4 egg yolks
1/2 cup honey
300g cooked mashed pumpkin (cold)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

In a saucepan heat the coconut cream until simmering. Take off the heat and set aside. In a large bowl using a hand blender blend the egg yolks and honey together until light and fluffy. Slowly pour in the hot coconut cream with the blender running to mix well. Make sure the coconut cream isn’t boiling at this point (you don’t want scrambled egg yolks!). Return the mixture to a large saucepan and simmer gently until it thickens slightly to form a custard, covering the back of a wooden spoon. Set aside. In a separate bowl mix the pumpkin mash with the spices together well. Add the pumpkin mash mix to the coconut ‘custard’. Mix well, cover with plastic wrap and put in the fridge for at least two hours. Pour the mix into an ice cream maker and follow manufacturers instructions (mine took 50 mins with the ice cream paddle). Put the mix into a container, cover and put in freezer.

Caramel sauce:
1 cup medjool dates, pitted
1/2 cup coconut oil (melted)
2 tablespoons nut butter/ spread (macadamia or almond are great)
1/3 cup maple syrup
1/3 cup almond milk
4 tablespoons boiling water

Method for Caramel Sauce:
Blend everything together, adding the boiling water as you go, until very smooth.

Topping:
1 cup pecans, chopped

Method for topping:
Toast pecans in a hot fry pan until golden and take off the heat to cool.

To serve: Leave ice cream on bench for 15 mins or so until it softens. Scoop into bowls or cups. Top with caramel sauce and pecans.