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INGREDIENTS

• herbs, of choice (basil, chives, cilantro, fennel, lovage, mint, oregano, parsley, rosemary, sage, tarragon, thyme, et)
• boiling water

DIRECTIONS

1. Mince herb (s) of choice.
2. Pack minced herb (s) into an ice cube tray, each 3/4 full.
3. Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).
4. Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.
5. Use as needed.

INGREDIENTS

• 4 (3ounce)packages raspberry gelatin powder
• 4 cups boiling water
• 1 quart vanilla ice cream
• 2 (6ounce)cansfrozen pink lemonade concentrate , thawed
• 2 (10ounce)packages frozen raspberries, thawed
• 1/2 cup chopped pecans

DIRECTIONS

1. Dissolve the gelatin in boiling water.
2. Add the ice cream and stir it in until it fully melted.
3. Stir in lemonade concentrate and juice from raspberries.
4. Chill the mixture until partially set, then fold in raspberries and pecans.
5. Pour into a 12-cup Bundt Pan.
6. If you don’t have a bundt pan use a regular baking pan.
7. Chill until completely set.
8. Serve cold.

INGREDIENTS

• 3/4 lb kumquats, thinly sliced and seeds removed.
• 1 cup water
• 3/4 cup sugar
• 1 1/4 cups heavy cream, whipped

DIRECTIONS

1. Put sliced kumquats, water, and sugar in a saucepan.
2. Simmer until fruit is soft.
3. This may take up to half an hour.
4. Puree the fruit with the liquid from the pan and let cool.
5. Fold cream into the puree.
6. Pour into a container, cover and freeze until firm, beating twice at hourly interval.

INGREDIENTS

• 1 cupwhipping cream
• 1/2 teaspoon vanilla
• 1 egg
• 1/2 cup sugar
• 1 cup milk
• ice
• rock salt

DIRECTIONS

1. You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty(coffee can) can.
2. Place ingredients in small size coffee can and mix with spoon.
3. Seal the can with duct tape and place inside a larger size coffee can.
4. Surround small can with ice and layers of rock salt.
5. Seal large tin with duct tape.
6. Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
7. Pack again with ice or place in freezer and let stand for 20 minutes before serving.

INGREDIENTS

• 4ripe bananas
• 2 tablespoons brown sugar
• 2 tablespoons Grand Marnier
• 2 tablespoons butter
• 2 tablespoons sugar
• 2 tablespoons banana rum
• 1 lemon, juice of
• 1 lemon, zest of
• 2 oranges, juice of(fresh squeezed)

Garnish

• 2 cups vanilla ice cream
• whipped cream
• 2 tablespoons crushed nuts , pan toasted
• cinnamon
• 4 slices oranges

DIRECTIONS

1. Place bananas, brown sugar, Grand Marnier and lemon juice.
2. Marinate 15 minutes.
3. Heat butter and sugar, cook until caramelized.
4. When golden brown pour in orange juice; mix well.
5. Cook 2 or 3 minutes.
6. Stir constantly.
7. Add banana mix to orange mix; add lemon zest and cook 1 minute.
8. Pour in banana rum and flambe.
9. Cook 1 minute on high.
10. Place on plate ice cream, top it with banana, topped with whipped cream sprinkle nuts and sift cinnamon garnish with orange slice.