1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
1/2 teaspoon vanilla
Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
Stir to combine and then place in the refrigerator.
Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!
Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.