Cinnamon Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
- ten 3-inch (8-cm) cinnamon sticks, broken up
- 2 cups heavy cream
- 5 large egg yolks
Heat the oven to 350 degrees.
Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 minutes.
Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.
Mix the sour cream, cream cheese, and scallions in a small bowl. Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced cheddar.
Bake for 45 to 50 minutes (I only baked it for 30 mins), until the lasagna mixture is bubbly and the cheese is lightly browned.