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Chocolate cinnamon gelato with toffee bits


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • Pinch of salt
  • 2 cups whole milk, divided
  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1/2 cup chilled heavy whipping cream,1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. 4 servings

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Pomegranate Gelato


  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cups bottled pomegranate juice
  • 1/3 cup pomegranate liqueur such as PAMA
  • 1 teaspoon fresh lemon juice
  • Special equipment: an ice cream maker
  • Garnish: pomegranate seeds

Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.Soften gelato slightly in refrigerator, about 20 minutes, before serving. Serving – 1 quart

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Frozen Lemon Gingersnap Pie


For crust

  • 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

For ice cream

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup plus 2 tablespoons sugar
  • 4 teaspoons finely grated fresh lemon zest
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup fresh lemon juice
  • Special equipment: an instant-read thermometer; an ice cream maker
  • Garnish: lemon slices

Make crust: Preheat oven to 350°F.

Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.Make ice cream: Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.About 20 minutes before serving, put pie in refrigerator to soften.

8-10 servings

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Health tips

Fortunately, in addition to taking probiotics, enzymes, and eating fiber, there are some simple things you can do to reduce inflammation and kick start your digestion.

It starts with drinking plenty of water. Dehydration is a major cause of inflammation and poor digestion. And a lack of water allows allergens and toxins to have more time in the gut where they cause damage. Keep your food moving and it won’t cause as much injury to your gut.

Second, chew your food well. Digestion actually starts in your mouth. So give the saliva in your mouth plenty of time to work on your food before you swallow. Chewing also prevents partially digested food particles from fermenting in your intestines and causing gas, diarrhea, and heartburn.

Finally, make sure you have enough stomach acid. If you feel bloated or suffer from heartburn, it could be due to low stomach acid. When you experience these conditions, try taking a teaspoon of lemon juice. If the problem doesn’t go away, you’re making plenty of stomach acid. But if it does go away, it’s likely you have low stomach acid. Taking an HCl supplement (available online), can help eliminate the problem and restore your digestion. Low stomach acid is also a symptom of hypothyroidism. So taking Thyrovanz may clear up your problem as well.

If you suffer from any health condition — or don’t experience all the benefits from the supplements you take — one of the first things you need to do is address your digestion. If you’re not digesting and absorbing the nutrients you’re taking, you’re wasting your money. But once your digestion works properly, you can give your organs all the nutrition they need.

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How to instantly kill cancer cells

Revealed: How to Instantly Kill Cancer Cells…

This may seem like a bit of an exaggeration but it’s a common saying of mine that, “we are all battling cancer.”

Cancer already overtook heart disease as the number-one killer disease of the West.

Current figures worldwide show that 1 in 2 men and almost as many women will get cancer. That’s startling 50/50 odds. That’s why we are all battling cancer. That means either you, or someone who is very close to you, will probably fight the disease.

70 years ago a German doctor named Otto Warburg made a significant number of discoveries (winning the Nobel Prize in 1931), that showed cancer cells cannot use the essential element oxygen in the same way as normal cells. Instead cancer cells have an anaerobic (which means without oxygen) metabolism.

He looked for an efficient way to supply extra oxygen to ordinary cells since cancer cells didn’t use oxygen. It wasn’t until Johanna Budwig came along and gave us the breakthrough Otto Warburg needed.

In the meantime, many physicians got started treating cancer by flooding the body with essential extra oxygen. Guess what? It worked! It worked then and it works now.

I’ll share exactly how you can use this life-saving oxygen therapy in my book Cancer Research Secrets. When it comes to cancer prevention and eradication, you need every tool available. Don’t settle for conventional cancer treatments.

In fact, from my experience orthodox medicine and alternative cancer treatments can work together. This isn’t all or nothing. Click here now to discover how you can overcome & prevent cancer.

Make no mistake cancer can be beaten. In some ways it is like a game — a very serious game — but there are rules. If you don’t know the rules, you have very little chance of winning. I am going to show you the rules, as I know them.

You’ll also learn about:

  • An herb that beats chemo!
  • Why diet is the #1 change you MUST make to survive and which diets really work
  • All about chemical detox (we live in a sea of carcinogens; you must do something about it!)
  • How toxic emotions are the #1 reason we get cancer
  • My 3 ultimate pillars of heath, homeopathic anti-cancer research, what you need to know about cancer markets and so much more!

You can save your life or the life of a loved one with this knowledge.

I urge you to get it now.

Prof. Keith Scott-Mumby

Link :