Candied Yam and White Chocolate Ice Cream

A recipe by by Chef John Folse 

Yield: 6-8 servings
Prep Time: 1 Hour
Makes: 2 Quarts
Ingredients:
1 (16-oz) can Bruce candied yams
12 oz  chocolate
1 1/2 cups white sugar
1 1/2 cups water
 8 egg yolks
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tbsp vanilla
3 cups heavy whipping cream

Directions:
Mash yams with syrup until fine purée is achieved. (Chill in refrigerator for later use)
Place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted (stir occasionally to maintain a liquid state) In a 1-quart sauce pan, combine sugar and water. Stir well and bring to a low boil. Using a candy thermometer, bring the simple syrup to 234 degrees F (which is the soft-ball state)
While syrup is heating, place egg yolks in the bowl of an electric mixer. Blend on low speed until eggs are slightly whipped. Once sugar has reached 234 degrees F slowly pour the mixture into the eggs, whipping on medium speed (taking special care as the sugar will be extremely hot continue to whip eggs on medium-high until thick 'bout 5 min) Pour in the melted white chocolate and add the nutmeg, cinnamon and vanilla. Continue to blend until all is incorporated.
Reduce speed to low and pour in whipping cream. Remove beaters and, using a rubber spatula, fold in the puréed candied yams.
Place the entire mixture in the refrigerator until well chilled, preferably overnight. (Freeze mixture in a home-style ice cream freezer according to manufacturer's directions)

Cajun Butter Pasta

Yield: 4 Total Time: 25 mins

 Ingredients:
3/4 lb. angel hair
extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
1/2 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/4 c. white wine
4 tbsp. butter
2 c. chopped cherry tomatoes
4 green onions (thinly sliced)
3 cloves garlic (minced)
1 tbsp. Cajun seasoning
1/2 tsp. paprika
2/3 c. heavy cream
1/2 c. grated Parmesan (plus more for garnish)
2 tbsp. lemon juice
Directions:
In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
In a large skillet over medium-high heat about 1 tablespoon olive oil. Season chicken all over with oregano salt and pepper add some to skillet. Cook until golden on both sides and no longer pink in the middle (about 8 minutes per side) Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces. Deglaze the skillet with white wine and cook until reduced about half stir in butter and let melt then add tomatoes most green onions (save some for garnish) garlic Cajun seasoning and paprika. Cook stirring often until the tomatoes start to burst (about 2 minutes) Stir in heavy cream Parmesan and lemon juice let simmer until sauce is slightly thickened (about 5 minutes) Check seasoning making certain it's to taste with salt and pepper.
Turn off heat and add chicken and cooked pasta toss until evenly combined. Garnish with more green onion and Parmesan.