Caramel, Irish Sea Salt, and Madagascar Vanilla Bourbon Ice Cream - No Eggs

1 pint of organic heavy cream
1 cup organic 2% milk
1 cup organic 1/2 & 1/2
1 cup raw organic sugar
1 1/2 tbls Madagascar Vanilla Bourbon











Whip the ingredients together. Stir in 1 to 1 1/2 tbls gritty organic Irish Sea Salt. Do not use Kosher, regular sea salt, or table salt.

Whip until frothy. Set up the Krupps Ice Cream machine. Set a funnel in the opening. Start the machine and slowly add the whipped ingredients.

After 25 minutes, use a heated spoon or knife to drizzle several tablespoons of caramel into the mixing ice cream.

When the cycle is finished (30 to 40 minutes) pack the soft ice cream into two 1 pound plastic containers. Recycling your large yogurt containers for this is perfect.

Freeze for at least one hour before serving.










Drizzle more caramel on top before serving.

Farfalle & Cheese - An elegant twist on traditional Mac&Cheese

Brown butter roux made with barley flour, First Light Farm & Creamery cheeses, organic sun dried tomatoes in olive oil and rosemary, and local heavy cream and butter.

Make the roux. Add the heavy cream and tomatoes. Use a stick mixer and blend till smooth. Add the cheese and stir until blended.




Boil one pound of Farfalle (bowtie), though any brass die cut pasta like spugnole, trofie or cappelletti will do.

Chunk up 1/2 pound of Cuba extra sharp white cheddar cheese. Shred another 1/2 pound and fold into the sauce.

Drain the pasta well and slide into a 9x11 casserole dish. Pour the sauce evenly over the top and using a wooden spoon turn over the pasta to coat evenly. The wood spoon prevents the pasta from being damaged.

Sprinkle the chunks of cheddar on top and cover with foil. Put into a pre-heated over, set to 400*.

Bake for 30 minutes. Remove the foil the last five minutes to lightly brown the cheese. Set out to cool for ten minutes.









Serve with a wild arugula salad and balsamic, olive oil, and mustard seed braised asparagus. A thick hearty red is best, consider a 2008 Palmina Barbera.

Chunky Monkey Ice Cream-No Eggs No Added Sugar

Slice two bananas and freeze.

Rough chop 1 cup of walnuts.

Add bananas, 1 pint of heavy cream and 4 tbls of organic chocolate syrup to mixer.

Add in 1 1/2 cups milk or light cream.

 Add in walnuts.

Add in large chunk chocolate.

 Mix until whipped smooth. Pack into two storage containers and freeze for one hour.

Scoop and serve!

Strawberry Ice Cream - No Eggs!

One pack of organic strawberries, hulled and halved. Washed very well.

One cup of sugar added and mixed well.

Using a potato masher, stand on a step stool, so you are directly above the bowl and mash the berries down.

The berries should have an even pulpy appearance. About 1/2 to 2/4 cup of water will be released from the fruit in the process.

Because of this you halve the usual amount of milk down to 1 cup. This batch has almond milk. Add in 2 cups organic heavy cream and then 2 tsp. vanilla paste or syrup. Blend well and then add to an ice cream machine.

 After 30 minutes it'll look like soft serve ice cream.

Pack it and freeze for at least one hour before serving.