1 envelope unflavored gelatin
2 tablespoons water
2 cups heavy cream
1/2 cup dark brown sugar, packed
1 1/2 cups sour cream

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for about 1 minute until softened. Do not stir.

In a heavy saucepan, combine the heavy cream and brown sugar. Cook over medium heat, stirring constantly until sugar dissolves. Remove pan from heat. Whisk in the sour cream until smooth. Stir 1 cup of cream mixture into gelatin mixture, then stir cream and gelatin mixture back into reserved cream.

Divide mixture among individual serving bowls that have been lightly greased. Refrigerate, covered, for at least 4 hours or until set.

*For extra sweetness, top with honey or maple syrup.

Yields 4-8 servings.

1 cup water
3/4 cup milk
1/2 teaspoon cinnamon
Pinch nutmeg
1 cup quick-cooking oats
1/2 cup pumpkin puree
1/4 teaspoon vanilla
2 tablespoons maple syrup, more if desired
2 tablespoons brown sugar, more if desired

In a saucepan over medium heat, bring water, milk, cinnamon and nutmeg to a boil. Stir in oats. Cook for 1 minute, stirring occasionally. Remove from heat and stir in pumpkin puree, vanilla, maple syrup and brown sugar.

Yields 1-2 servings.

1 cup heavy cream
1 cup whole milk
3/4 cup light brown sugar, packed
1 teaspoon vanilla
2 cups sour cream

In a medium bowl, whisk together the heavy cream, milk and brown sugar until sugar dissolves. Stir in the sour cream and vanilla. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.