• In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

• Brown ground meats until fully cooked
• Drain pan drippings and add butter (this is actually optional but worth it)
• Mix in spices and water
• Simmer 5 to 10 minutes
• Serve with yogurt or sour cream

Hearth:

• Combine vinegar and brown sugar in small saucepan. Set on trivet over hot coals and heat until warm.
• Remove from heat and add meant leaves. Stir well and set aside to cool.
• Pour into sauce boat and serve as accompaniment to roast lamb.

Modern:

• Follow hearth direction 1, heating vinegar and sugar over low heat.
• Complete following hearth directions 2 and 3.

• Brown the pie shell per instructions on the package or in the recipe you used to make yours from scratch. (Congrats to you on that accomplishment!!)
• In a cast iron skillet (or sauce pan) mix dry ingredients and milk until steaming.
• Beat egg yolks, add a small amount of milk and whisk it in. This is called tempering. You want to bring the temperature up a little without cooking the yolks.
• Add tempered egg yolks to hot mixture.
• Add vanilla and butter and stir in. Continue stirring and allow to thicken.
• Pour into pie shell.

Meringue

• In chilled mixing bowl, mix egg whites and cream of tartar until foamy.
• Slowly add sugar and beat until stiff (but not dry) peaks form.
• Top pie with meringue, bake until just slightly browned.
• Cool before serving

• Place the herbs in a glass quart jar. Fill the jar with boiling water.
• Steep for at least four hours; More is fine. Overnight is fine.
• Strain herb from the water with a cheesecloth. (You can use an old white T-shirt as well.) Add salt if desired.
• Compost the herbs and drink the infusion. Refrigerating and then drinking cold is great but finish it within a day or two lest it ferment.

Sauce

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally.

Noodles and Cheese Layers

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. 
• While noodles are boiling, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt in a mixing bowl.

Assembly and Baking

• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9 x 13” baking dish. In layers, arrange 6 noodles lengthwise over meat sauce. Spread with ½ of the ricotta cheese mixture. Top with one third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. 
• 6. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.