To start the Bolognese:
1 tbsp canola oil
1 lb lean ground turkey
1 tsp kosher salt
1/2 tsp freshly cracked black pepper

To finish the sauce
1 tbsp canola oil
8 cremini mushrooms, thickly slices
1 yellow onion, chopped
1 carrot, chopped
3 cloves fresh garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1 can (28oz)whole tomatoes, preferably San Marzano
kosher salt and fresh cracked black pepper, to taste
1 zucchini, large dice
1/3 cup fresh basil leaves, chiffonade

8 oz dried Rigatoni, cooked according to directions on package
3 oz Havarti, grated
3 oz part-skim mozzarella, shredded

Preheat oven to 450 degrees. Spray an 8″x11.5″ glass or ceramic baking dish with cooking spray. Set aside.

Place a large pot of water over high heat. Add a large handful of salt. Bring to a boil.

Place a large saute pan over high heat. Add 1 tbsp canola oil. Once the oil is almost smoking hot, add the ground turkey to the pan. Sprinkle the turkey 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Using a wooden spoon or spatula, break up the turkey. Allow the turkey to brown, stirring occasionally, until cooked through. Remove browned turkey from pan, drain and set aside. Return saute pan to medium heat.

Add 1 tbsp canola oil to the saute pan. Add the cremini mushrooms, onions and carrots to the pan. Saute the veggies over medium heat, stirring occasionally, for 10-15 minutes until the onions are translucent and the carrots are soft. Add the garlic to the pan and saute for another 1 minute. Add the dried basil and oregano. Saute for 1 more minute.

Using your hands, individually crush the whole tomatoes into pan. Be careful of squirting juice! Once all the tomatoes have been crushed, add the rest of the juice left in the can as well as the browned turkey back into the pan. Stir. Bring sauce to a simmer.

Simmer sauce over medium heat until nearly all of the liquid from the tomatoes has cooked away, about 30-40 minutes stirring occasionally. Once liquid has cooked away, taste and adjust seasonings as desired with kosher salt and freshly cracked black pepper.

After about 20 minutes of simmering the sauce, boil the pasta according to the directions on the package. Drain.

Add the cooked pasta, diced zucchini and basil to the finished sauce. Stir thoroughly to evenly coat. Pour the pasta and sauce into the prepared baking dish. Sprinkle mozzarella and Havarti evenly over the top of the pasta. Place into a preheated 450 degree oven. Bake until the cheese is melted and golden in areas, about 15-20 minutes. Remove from oven and let cool for at least 5 minutes before serving. Garnish with fresh basil if desired. Enjoy!

1 1/2 cups whole milk
3/4 cup sugar
zest from 1 lemon
2 tbsp cornstarch
pinch of salt
2/3 cup freshly squeezed lemon juice
8 oz cream cheese, at room temperature
1 1/5 cups crumbled honey graham crackers, (large crumbles are good!)

In a small bowl, make a slurry using the corn starch and about 2-3 tbsp of the milk. Stir until corn starch has completely dissolved. Set aside.

Place the remainder of the milk, the sugar, the lemon zest and a pinch of salt into a saucepan and stir to combine. Place the sauce pan over medium-high heat. Allow the mixture to almost reach a boil, stirring frequently. Once the mixture has almost reached a boil, whisk in the corn starch slurry then reduce heat to a low simmer. Let the milk mixture simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.

While the mixture is cooling, beat the cream cheese in a mixing bowl either using an electric mixer or by hand with a spatula until the cream cheese is creamy and easy to work with. Adding about 2-3 tbsp at a time, beat the lemon juice into the cream cheese until smooth. Once the 2-3 tbsp have been incorporated, repeat this process until all of the lemon juice has been fully mixed in.

Add the slightly cooled milk/cornstarch mixture to the lemon/cream cheese mixture. Stir until thoroughly combined. Refrigerate for at least 4 hours or up to 3 days until ready to churn.

Freeze the ice cream in your ice cream machine according to the manufacturer’s instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers. Using a wooden spoon or a spatula, stir until the graham crackers have been distributed throughout the ice cream. Serve the ice cream immediately or place into an air-tight container and place in the freezer. The ice cream is best consumed within 24 hours. (The longer it sits in the freezer the icier, and less desirable, it will get!) Enjoy!