Fruit Tarts with Golden Kiwis and Blueberries
Oldarmstrong did something INGENIOUS with my site. He set it up with my flickr account so I can put my pictures into slideshows! This should make my posts a little more manageable. Instead of scrolling down to see all the pictures, you can click on them individually below. As you roll over the individual pictures you’ll see my commentary appear above them. Enjoy : )
Apparently, there’s this rumor floating around that I’m a master chef and that one day I’ll have my big debut with a bake shop. I hate to burst that balloon but (POKE)(SATISFYING POP) sorry folks, not in the near future! I’m still laboriously traveling that learning curve and I have a ways to go before I even nail the basics. Case in point? Welcome to unsuccessful attempt #5 at Tart Crust. Enjoy!!
Premium Chocolate and Cinnamon Ice Cream
I have one thing to say: IT IS INDEED POSSIBLE TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER!! Sure, it will take more work on your part, but it is not too difficult to make perfectly churned, soft ice cream with just a hand-held blender. I’ll explain how!
YOU CAN FIND THE FULL RECIPE HERE
This was my first attempt at ice cream but the result was delicious- loved by all who tried. Its not complicated, and a joy to make as these summer days come to an end. Trust me, these two flavors complement each other perfectly.
Starting off, you’ll want to make sure you buy cinnamon sticks. Powder is okay for some desserts, but not for this one 
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Cook your cinnamon sticks and dark chocolate (go with a good quality chopped up bar) in milk over low heat. Feel free to use skim, I used 1% and its still incredibly creamy.
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Combine this mixture with the egg yolk/sugar/ground cinnamon mixture you’ll heat over a double broiler for this creamy chocolate mixture.
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Chill for 30 minutes in the fridge before you add the cream. And now the secret . To make ice cream by hand you’ll chill the mixture in a shallow metal container for 2 hours, remove from the freezer and beat smooth with electric beaters. Repeat this process twice more until solid. Move this mixture into a plastic container, cover with plastic wrap (touching the ice cream so no ice crystals form) and freeze for 7-8 hours.
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And the result is as follows. Its quite delicious with fresh blueberries
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