Instructions: About 2 stalks of parsley (the whole thing, leaves and stem)

Juice the apples with the parsley; squeeze the lemon juice into the apple juice. If you do not have a juicer, go ahead and puree the apples with the parsley in a blender, and then squeeze the lemon juice into it. Then strain the mixture. If you use a blender instead of a juicer, go ahead and leave the skin on, but remove the cores. Add the sugar mixture to the strained liquid or the juice and pour into an ice cream maker. Run the mix until set which, depending on your ice cream maker, could take about an hour or more.

If you have an ice cream maker that decides to not work like mine did last night, add one frothy egg white to the liquid and put it in a plastic container and place that in the freezer. Stir it about once every half hour. Serve when ready, it can keep in a tightly stored container for up to six months.

Makes 1
quart.

Cinnamon Sauce

1 cup heavy cream
2 cinnamon sticks

Put the heavy cream and cinnamon sticks into a sauce pan and bring to a boil.

Let boil for about 10 minutes. Then add the following ingredients: 1 cup cinnamon schnapps
1 cup light corn syrup
1 cup sugar

Bring this to a boil then add 1 1/2 tablespoons ground cinnamon. Remove from heat and chill until ready to use. I use this sauce in two ways mainly. One is to use as a topping for ice cream, and the other is as a sauce for the Poached Apple dessert. Remember to stir it up before serving and you can also heat in the microwave to serve it hot.

Makes 3 cups.

The last two dishes are the adventurous recipes, a little challenge for everyone, but not hard to make at all.

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