Ingredients

2 cups heavy cream
1 cup whole milk
14 ounces (1 cam) nonfat sweetened condensed milk
1 teaspoon vanilla extract

Instructions

Note: This recipe works best when the three milks are cold. I generally put the condensed milk into the fridge for at least 2 hours before using it. Working quickly with cold ingredients and getting the mixture into the ice cream maker will reduce the freezing time and lessen the likelihood of the ice cream being grainy.)

Mix the cream, whole and condensed milks in a mixing bowl, preferably one with a spout. Using a whisk, be sure the condensed milk is mixed well with the cream and milk. Pour the mixture into the ice cream churn which has been frozen for at least 12 hours. The ice cream should be ready in 35 minutes.

Working quickly, remove the ice cream from the churn and put it into a freezer-proof container. Return the ice cream to the freezer for at least two hours so that is set firmly but still creamy. The ice cream should hold for 4-5 days in the freezer, if it lasts that long!

This ice cream can be flavored with almost any fruit. I have used peaches, bananas, blueberries and raspberries. I also used pureed pumpkin to make a dessert for Thanksgiving. Add about 1/2 cup of puree to the milk mixture before putting it into he churn and freezing.

Ingredients

2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar

Method
Preheat oven to 375 degrees F (190 degrees C).

Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.

In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel.
Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.

Note on the pasta sauce:  you can use your favorite jarred sauce for this recipe.  If you wish, you can also make your own.  The recipe I use for pasta sauce is identical to the recipe I use to make the tomato base for Shrimp and Grits (here) but instead of using cajun seasoning I use either an Italian seasoning mix or an equivalent amount of dry oregano or basil.  For either of these tomato sauces, you can also easily add meat.  About 1 lb of ground beef or your favorite sausage can be browned and added to the sauce and simmered for about 25 minutes on very low heat before using for lasagna.

Ingredients

• 30 oz pasta sauce*
• 2 cups ricotta or cottage cheese
• 2 eggs
• 12 oz. grated mozzarella cheese
• 1 box Jovial brand gluten-free lasagna noodles

Preparation

1. Preheat oven to 375ºF.  Line two 8×8 pans or one 9×13 pan with foil.
2. Beat the two eggs lightly then mix with the ricotta/cottage cheese.  Set aside.
3. Cover the bottom of the pan with a small amount of the pasta sauce, no more than ½ cup, so the noodles don’t stick to the foil.  Line the pan with dry pasta, keeping the pasta as flat as possible.  Cover the pasta with about ⅓ of the egg/cheese mix. Next, add about ⅓ of the pasta sauce, being sure that the dry pasta is covered with the cheese and pasta sauce so it doesn’t burn or remain dry.  Next, add about ⅓ of the grated mozzarella.
4. Repeat the above step two more times, being sure that no dry pasta is exposed.
5. Cover the pan tightly with foil and bake for about 45 minutes.
6. Remove the pan from the oven, remove the foil and press the top of the lasagna down firmly to ensure the pasta is immersed in the liquid.
7. Put the uncovered pan back in the oven for 10-15 minutes so the top browns and the cheese is bubbly.

Serves 6. Note:  this recipe can easily be halved.