Join “Jayni’s Kitchen” this week for “From Farm to Fork,” with environmental journalist Simran Sethi. Featured recipes use foods grown or raised 47 miles or less from home. On the menu: Oven-Roasted Free Range Chicken with Butternut Squash, Oyster Mushrooms and Garlic, Mixed Salad Greens with Honey Dijon Dressing, Pickled Vegetables and Cheese, and Honey Wheat Ice Cream. Those recipes are available at www.freestatestudios.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Honey Wheat Ice Cream

2 cups whole milk

4 egg yolks

1/2 cup sugar

1/2 cup honey

2 cups chilled heavy cream

1 teaspoon vanilla extract

3 tablespoons toasted wheat germ

Pour the milk into a saucepan and heat over medium-high heat until very hot and bubbly, just below simmering. Remove the pan from the heat.

Place the egg yolks and sugar in a large mixing bowl. Using a wire whisk, whisk until the mixture is pale yellow and falls into ribbons when the whisk is lifted from the bowl. Slowly pour about 1/2 cup of the hot milk into the egg mixture, stirring constantly. Pour the egg mixture slowly into the saucepan of remaining milk, stirring constantly. Cook the mixture over low heat, stirring continually, until the custard thickens and coats the back of a spoon, about 10 minutes.

Pour the custard through a wire-mesh strainer into a bowl to remove any curdled bits. Stir in the honey until dissolved. Stir in the chilled cream and vanilla extract. Cover and refrigerate overnight, or until the mixture is well-chilled.

When ready to freeze, stir the wheat germ into the ice cream mixture. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Makes 1 quart.