The Segars Pound Cake

Dear Friends,

Several weeks have past since I have written something to you.  I feel this is due to the lack of my lack of artistic ability and forgetfulness of my camera.  My cooking has not ceased, but my posts are few and far between.  I hope you will not be upset, but my posts will probably not be including as many pictures in the future.  Possibly I will be able to find someone who can photograph my creations, and all will be as it should.  But for now, the lack of photos will not prevent my discussion about food.  Hopefully this will not hinder you coming to the site and sharing your thoughts on food.

Right now I am drinking a fresh cup of Earl Grey and eating a Scottish scone with lemon and ginger.  The recipe is featured here and in A Homemade Life. If you have not read A Homemade Life, I urge you to take some time and sip a cup of tea with this in your hand.  The book is a lovely collection of recipes.

This past weekend, we visited Tony’s Georgia family.  We all gathered down in Orlando, Florida and entertaining ourselves at Universal Studios.  I had a wonderful time and enjoyed catching up with everyone.  As traditional at family reunions, food is an important component, and being myself, I wanted to contribute.  Tony suggested his mother’s pound cake.  He always raves and raves about this beautiful, dense, lovely cake that his mother makes on occasion when she visits.  And being a good wife, I looked up the recipe and whipped it up in no time.  The recipe was quite simple really; however, his mother posted a comparison of this cake to a woman, not always turn out and in very fickle.  This I thought was advise for other bakers.  I felt that I had done everything right; I even left the eggs and butter out at room temperature for two hours.  Something that is rarely done, I am sorry to say.  So I poured it into two loaf pans, having the logic that this was the same as a bundt pan.  Boy was I ever wrong.  The cake began pouring over the sides like a volcano.  Then when I attempted to place the pans under a rimmed cookie sheet (yes another baker concept I forget), the cake continued poured over the sides.  My house smelled like burnt cake. Tony has yelling at the cake, telling it to behave; I was trying desperately with a spatula I hate, to scrap the batter off the bottom of the oven as well as the coils.  Commotion was everywhere.  After we toke the cake out (it did come out clean of the pans, thankfully), we discovered that the cakes had inherited the burnt taste as well s a slightly over-cooked quality.  Friends, this is not an experience I am proud of my cooking; however, the cake was an edible topping for chocolate gelato and vanilla ice cream.

I decided not to take the cake to the reunion and just forget about the whole experience.  Then, after breakfast one morning with the whole family, Tony’s grandmother, Granmommy, offered her pound cake to the family.  All the men jumped up and grabbed a piece stating it was their ultimate favorite cake.  I glanced over to Tony, and he was devouring it.  The cake was fabulous; it was sweet and dense without being heavy.  And the vanilla was the best hint I have tasted.  While I finished my piece, I relayed my story of the cake to Granmommy, stating that my cake became a volcano.  She laughed and stated that her cake we were eating did not come out of the pan easily.  Then Tony’s grandfather, Grandaddy, piped up with his tragic story of pound cake.  The newest member of the family, Tony’s aunt, had baked the pound cake, brought it to another family gathering.  Afterwards Grandaddy went into the kitchen wanting a piece only to discover she had taken home the leftovers.  Needless to say Granddaddy will not let her forget that she toke away his cake.  I guess once pound cake enters a Segars household, the men will always have claim to the leftovers.  🙂

The Segars Pound Cake
Slightly Adapted from Kay Segars

3 cups sugar
1 cup Crisco
6 eggs, at room temperature
1 cup sour cream
3 cups Cake flour
¼ teaspoon baking soda
1 teaspoon vanilla

Preheat the oven to 325 degrees and prepare a bundt cake pan.  Sift the flour and baking soda together.  Cream the sugar and Crisco together.  Add the sour cream and vanilla.  Then alternating, add the eggs and flour mixture.   Cook for 1 hour and 15 minutes.    Cool on a cooling rack in the pan for about 10 minutes, then invert the cake onto the cooking rack and cool completely.  Serve with ice cream, whipped cream, or any type of sauce.

Make 1 Bundt cake

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Valentine’s Day Truffles

In honor of Valentine’s Day, I decided to make chocolate truffles.  I have always wanted to make them, especially around Christmas and when I am in the mood for chocolate. They are truly quite simple and easy.  My mother-in-law gave me a lovely little book call Chocolate Covered Friendship that is filled with various truffle flavorings that symbolize the author’s friends’ roles in her life.  The entries are not specific recipes, so I wanted to start out with a simple recipe of semi-sweet and dark chocolate to begin my truffle making days.  I used only the amount of chocolate I had (which was not much), half and half, vanilla, and a bit of sugar.

Several other Valentine’s Day desserts are molten chocolate cake, chocolate covered strawberries, or simply double chocolate gelato bought at the store. When I watched Rachel Ray, she made drunken strawberries with a chocolate “river” and a bit a whipped cream.  That would be yummy and less time consuming than the chocolate covered strawberries but have a similar effect. I think the chocolate “river” was 1/3 cup cream, brought to a simmer, 1 big chocolate bar (probably at least 6 ounces possibly more), and a pinch of salt.  Add chopped chocolate to warmed cream and stir constantly until it becomes a yummy chocolate liquid.  Go to FoodNetwork.com for specifics.

The truffles I made were simple as well, but they would take longer than a couple of minutes.  The recipe only makes a small quantity.  When the mood struck for truffles, my pantry was low in chocolate supply.  This is probably for the best because we only ate a small amount of truffles. The results though are gooey, rich, chocolate goodness.  They are meant to not be eating in one second but savored.  Their size allowed the person to have their mouths filled with chocolate for a minute or two similar to Dove chocolate’s slogan. “My moment…”  I hope you enjoy this wonderful chocolate moment.

Chocolate Truffles

2 ounces of semi-sweet chocolate
1.5 ounces of dark chocolate (percentage of your choosing)
2 Tablespoons cream (I used half and half)
2 teaspoons sugar
½ teaspoon vanilla
1/3 cup powdered sugar or cocoa powder

Chop the chocolate in similar size pieces.  In a double boiler (one small saucepan with a small amount of water hot, and a heat proof bowl on top not touching the water but resting in the pan), melt the chocolate with the cream and sugar.  Stirring constantly.  Take the bowl off of the heat when the chocolate is almost completely melted, keep stirring until it is all melted.  The chocolate should be shinny.  Add the vanilla and stir until combined.  Pour in to a wide rimmed bowl and cover.  Refrigerate until the chocolate sets about 1 hour.  Set out to soften at room temperature for 1-2 hours.

When the chocolate is softened, place the powdered sugar or cocoa powder in a bowl.  Scoop out a small ball of chocolate with a melon baler or small spoon.  Shape it with your hands, and roll the truffle in the cocoa powder or sugar.   Place on a beautiful plate and continue with the rest of the chocolate.  Then sit back and enjoy your chocolate moment.

Makes 9 small truffles.

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Pumpkin Ice Cream Torte

Happy Belated Thanksgiving everyone!!! This is the dessert I am making for our family dinner. It is a bit different from the traditional pumpkin pie but is excellent. I love it!! The recipe is from Cooking Light. Plus it is beautiful and easy to make.

Pumpkin Ice Cream Torte
Slightly adapted from Cooking Light

¾ cup graham cracker crumbs
2 tablespoons brown sugar
2 tbsp finely brown chopped pecans
2 tbsp butter, melted
Cooking Spray
1 cup canned unsweeten pumpkin
1 tsp cinnamon
½ tsp ground allspice
1/8 tsp ground ginger
9 cups vanilla low-fat ice cream, divided
1/4 cup jarred caramel topping

Preheat oven to 350 degrees. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on wire rack.
Combine pumpkin and the next 3 ingredients (through ginger) in a bowl. Soften 6 cups ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
Soften remaining 3 cups vanilla ice cream. Spread over pumpkin ice cream; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover and freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each plate. Top with caramel sauce. And sprinkle with pecans.
Yield: 12 servings.

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Layered Ice Cream Cake

This post is not my own recipe.  I requested if from my mother.  She had it requested so many times I believe she became the master.  Of course all of the ingredients can be changed to fit your taste.  My mother says it is easy to make just takes time.  It is not time consuming, just takes time; due to the freezing and refreezing.

My husband loves this.  Of course any one who loves ice cream would love this dessert.  It would be a beautiful dessert for a holiday dinner.  The serving size would depend on how big the slices would be; however, my family only ate about half of it.  I hope you enjoy.

Layered Ice Cream Cake

15  chocolate and cream sandwich cookies (such as Oreo)
1  tablespoon milk
8 to 9  ice cream sandwiches, depending on size
1  pint mint chocolate chip ice cream
1  pint vanilla frozen yogurt
1  pint strawberry ice cream or frozen yogurt
1  container (8 ounces) frozen whipped topping, thawed

Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
To serve, remove side of pan, then waxed paper. Cut into wedges.

Serves 8.

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Halloween 2009

Though I have been to many festivals and passed out candy, I have never participated in a Halloween party before this year.  One of the many things I love about the internet is the vast amount of recipes one has at their finger tips.  I remember when I first started reading food blogs, and when I would go to a magazine website to print off a recipe, but I cannot recall the moment I started using the internet for recipes.  I guess it was when I needed something, and we finally bought our first computer.  The distant memory I have is searching for Tiramisu and Allrecipes.com.  The tiramisu recipe story will have to wait until a later date, but I absolutely love Allrecipes.com.  If it every ceases to exist, my cooking will take a completely different turn.  I have become a better cook because of all the reviews and tips in each and every recipe.  I am proud to say I have one recipe on there.  Anyone who asks me for a specific recipe I do not have in my collection, I refer them to Allrecipes.com.  I know, enough with the commercial.

This Halloween I was in charge of desserts and punch.  (The punch was little bit my idea.)  And the winner for the most original recipes and ideas on the internet: Martha Stewart.com.  The punch was their idea.  I actually think it was a readers, but they have it on their site.  It was Shrunken Heads Punch.  And though everyone did not know how it would turn out, everyone complemented on its effect.  Even the hubby who is skeptical.  It seems hard, but really all you need is two hours, a sharp knife, and a punch bowl.  Really simple. And it makes a ton!!!  I down sized the recipe and still some had to be thrown away!

Shrunken Heads Punch
Slightly Adapted from Martha Stewart.com (Credits Allison DiNatale)

2 cups lemon juice
2 Tablespoon coarse salt
4-6 large Granny Smith Apple
16-24 Whole cloves
1 gallon Apple cider
1 (12-ounce) can Frozen lemonade concentrate, thawed
1 cup spiced rum

Preheat the oven to 250 degrees.  Line a baking sheet with parchment paper; set aside.  In a medium bowl, mix together lemon juice and salt; set aside.
Peel the apples, and cut each into half.  Trim the core and seeds.  With a sharp paring knife, carve the desired faces into the rounded part of each apple half.  Place into the lemon juice.  All the apples to rest for one minute in the lemon juice and drain on a towel.
Place the apples, faces up, on the cookie sheet.  Bake for 90 minutes or until the edges are slightly browned.  While cooling, press the cloves into the “eye” sockets of the apples.  Store in an air tight container and refrigerator until ready to use.

Punch:
Mix the cider, lemonade, and rum in a punch bowl.  (Any temperature is fine.)  Float the “heads” on top of the punch.

Serves: 15 (generously)

The dessert idea was partly due to my genius and partly due to my love of chocolate.  I bought a chocolate fountain and never used it.  For some reason, I have a ton of appliances that are useful when you need it, but most people do not own them.  A friend used it for a party she had and helped me come up with the recipe.  The idea was a White Chocolate Fountain that turns into blood.  This of course only works for white chocolate and for a chocolate fountain.  I wanted to have the white chocolate running, and add tablespoons-full in the bottom.  This way the “blood” would start mixing as the party went along.  But the effect was just the same.  I added it to the top.  Of course, no one got a shot of the first dose.  But the second dose was just was cool.  I use about 2/3 bottle red food coloring, so this recipe should be enough.  Things to serve with the chocolate, strawberries (if you can find them), dried apricots, small chocolate candies, bananas, pound cake, marshmallows, etc.  Anything you want dipped in chocolate.  It was a lot of fun!!

White Chocolate Fountain

3 bags of white chocolate chips (10 ounces I think)
1 1/2 -3 cups half and half (depending on how thick you want yours)
1 bottle of red food coloring

The machine instructions state you can heat the chocolate in it; I do not suggest this.  Heat 1 1/2 cup half and half until almost simmering, add the white chocolate.  Either leave on very low heat, or take off the heat.  This depends on whatever you trust yourself to not burn.  Stir until the chocolate has melted.  Add the amount of cream for your desired thickness.

I store it in plastic containers, then heated it up in the microwave for 15 second intervals until slightly melted.

Get the fountain running.  Then add the food coloring.  And have fun!

Serves 15.

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Dark Chocolate Bark

I have decided that since it might be difficult for me to come up with tons of different names for these posts, and everyone who might want to find a recipe will have trouble navigating through the different post, I will begin to name these posts with the recipe featured in them.  Also I apologize for the lack of posts this month.

This recipe I made for a small get together with friends; however, I found it also was good to put into lunches.  It was featured in Cooking Light magazine a couple months back.  Also I was reading a magazine called Cooking Clean, or Eat Clean or something similar and found an extremely similar recipe.  I guess crystalized ginger is getting pretty popular.  The dark chocolate includes crystalized ginger for sweetness to it; the hazelnuts add to the bold flavor and provide crunch, and the cranberries provide the tang.  It really is delicious.  I love it because I can eat somewhat healthy and still have my chocolate.  Always a good thing.   I will warn you though eat it away from the container.  You might find yourself eating the whole batch without realizing it.

Chocolate Hazelnut Bark
Only slightly adapted from Cooking Light magazine

3/4 cup hazelnuts*
1/3 cup dried cherries or cranberries, coarsely chopped
2 Tablespoons finely chopped crystalized ginger
6 ounces bittersweet chocolate, chopped

*I used the pre-chopped hazelnuts, this will defeat the purpose of the first step.  However, if you absolutely do not want the skins in this dish follow these steps.

Preheat the oven to 350 degrees.  Place the hazelnuts on a baking sheet.  Bake at 350 degrees for 20 minutes, stirring one halfway through cooking.  Turn nuts out onto a towel.  Roll up the towel, rub off the skins. coarsely chop the nuts.

Or toast the hazelnuts in a dry skillet over medium heat until they are toasty (about 5 minutes).  Combine the nuts, cherries, and ginger in a medium bowl.

Place chocolate in a microwave safe measuring cup.  Microwave at HIGH 1 minute or until chocolate melts, stirring throughly every 15 seconds.  Add to the nut mixture, stirring just until combined.  Spread mixture evenly on a jelly roll pan lined with foil.  Freeze for 1 hour.  Break into pieces and serve immediately (or store in the fridge.)

Yields: about 12 ounces

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Autumn’s Bounty

I love baked fruits.  I love the smell of them baking in the oven, filling the house with the warm essence of home cooking.  Who would not want, peach cobbler, apple pie, cherry crumble, blueberry buckle, etc.?  It is a fact of life.  The majority of fruit is better cooked.  At least, that’s my philosophy.  My sister made a dinner for my parents a while back with this fancy tart!  I was so jealous that I did not a) get to eat it, and b) come up with the idea my self.   It was a galette.  What could that be, I wondered?  It actually seems extremely easy to make.

The french definition is a flat, free-form, crusty cake.  That’s it.  Yum!  I had many many apples for some reason, and decided that this would be a fun thing to make.  I definately suggest this for an easy “fancy” meal for guests.  Also, as I did not do, it would probably look better if one toke the time to arrange the apples in a pretty like manor.  When I make it again, I will do so and add the picture to this post.

Apple Galette
Adapted from CookingLight.com

1 refrgerated pie crust (it comes with two in a package.  These are the rolled ones.)
4 cups (about 2 pounds) of thinly sliced apples
1/2 cup sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 teaspoon lemon juice
Dash of salt

Line a jelly roll pan with foil and spray with cooking spray.  Preheat the oven to 425 degrees.  Roll out the pie crust on a lightly floured surface to about 14 inches in diameter.  Place the pie crust on the pan.  Combine the apples, sugar, flour, extract, cinnamon, lemon juice, and salt.  Arrange in a pretty like fashion over the middle of the pie dough about a 9 inch circle.  Fold a 2 inch border over the apple mixture, pressing to seal (the dough will only partially cover the apple mixture.  Sprinkle with additional cinnamon.  Bake at 425 degrees for 30 minutes or until lightly browned.  The galette may slightly leak.

For garnish, after baking and slightly cooling, drizzle with carmel sauce.  (Either sundae carmel sauce from the store, or this…)

Carmel Sauce

1/4 cup sugar
1/4 teaspoon vanilla

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon vanilla extract. Drizzle over galette.

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French Goodness, Part 2

As I have been looking through Julia’s book, I plan many many recipes I wanted to try.  This past week, I wanted to make a special dinner for my honey and myself.  The house is so much more comfortable, and I can use the time to cook.  I tried to make Chicken Simmered in Cream with Onions, Oven Fried Zucchini, Chocolate Mousse, and Champagne.  Everything but Chocolate Mousse and the Champagne were not that great.  The Chicken Fricassee with Onions and Mushrooms were much better.  The stupid zucchini was not edible, so I made buttered peas.  I think peas should be something in addition to a dish, not as a separate side dish.  However, the chocolate mousse was fabulous.  And the longer it sat in the fridge, it got better and better!!!  Here’s how I did this…  The original recipe is from Julia’s book.  My honey thought it tasted like chocolate pudding, but the next day he ate the whole thing, minus the small amount he set aside for my lunch that night.

Chocolate Mousse

Courtesy of Mastering the Art of French Cooking, Vol. I

2 eggs, separated
½ cup and ¼ cup sugar, super fine will dissolve better
2 teaspoons vanilla
3 ounces bittersweet chocolate
4 tablespoons butter, softened
Pinch of salt

Place a bowel in the freezer.  Whip the egg yolks and sugar until it resembles a thin stream.  Add the vanilla.  Place over a double boiler, and whip over the heated water until it is warm.  Take off and cool over chilled water; whipping until it thickens similar to the consistence of mayonnaise.  Melt the chocolate however you like.  I heated it for 10 seconds in the microwave, then stirred, then 10 seconds again, then stirring.  It only toke me 20 seconds to melt the chocolate.  Then add the melted butter a little bit at a time.  Add to the egg yolk mixture.  Then take the bowl in the freezer and whip the egg whites and salt until stiff peaks form.  Fold ¼ of the egg whites into the chocolate mixture.  Then fold the rest of the whites into the mixtures.  Pour into small cups or pretty glasses.  (I only did two glasses; however, this is too much for one person.  I would suggest this to be 3-4 servings.)  Chill for 2 hours or overnight.  (Overnight it will taste better.)  Serve with whipped cream.

Serves 3-4.

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My Cake Attempt

Birthdays are always important to me. I think ultimately they are my most important holiday. It feels as though we are celebrating the life of someone without being their funeral. Everyone deserves to be appriciated for a day, even if they are mean or a jerk. They are alive and have the potential to be great. Plus it is a wonderful way to eat and have wonderful cake. Recently I have begun to enjoy cake and frosting. When I was younger, I would want the cake to come warm with ice cream (still warm chocolate cake and vanilla ice cream: magnafic!!). But after my wedding cake being the best I’ve ever had, my taste buds could enjoy cake in many forms. I still cannot stand store bought cakes that have no flavor. And I am by no means an expert. I usually do not make layered cakes (only about 2 in my lifetime), I am going to test my skills as a baker and make a layered cake. (For the party there will also be ice cream cake, so I’m covered.)
This is my hubby’s all time favorite cake. It seems healthy. 😉

Sunshine Cake
I must admit: I am a box cake maker. I will make a cake that is from scratch, but I do like the flavors of a box cake mix. I know my great-grandmother is rolling over in her grave!

1 yellow box cake mix (and the rest if the ingredients for the cake minus the water)
1 (16 oz) can of mandrine oranges, drained

1 (16 oz) tub of Coll Whip
1 (16 oz) crushed pineapple, drained
1 (large) box of vanilla pudding (instant)

Mix the cake according to the package directions replacing the mandarin oranges for the water. Stir all together until the oranges are slightly chopped up in the mix. Pour into three cake pans (because it is VERY hard to cut into layers). And bake according to the box directions. Cool completely.
To make the frosting: drain the pineapple completely. The mix together the cool whip, pudding, and pineapple.
Frost the cake, and chill.
Serves: 8 ish.

I forgot to take a picture while the cake was out of the fridge.  I will take one later! Promise

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Summer Fun

Every summer I feel the need to use fresh ingredients, try new bright flavors, and experiment with ice cream. My mother-in-law gave us an ice cream maker; therefore, I have been trying to make various frozen confections that satisfies our sweet tooth.  This summer I have made peach ice milk, key lime pie ice cream, and am experimenting on blueberry cheesecake ice cream.  The key lime pie ice cream is fabulous.  I am still tweaking it to the best of its ability; however, I think it will satisfy most ice cream lovers.  I originally got the recipe from Cooking Light.com, but added a few changes.  I originally made it with mixing the lime juice and cream together.  This caused  a slight souring of the cream; therefore, I think if we stream the juice into the ice cream maker allowing it to mix the juice in, the mixture possibly will not sour.  Also I think white chocolate puts it over the top.  I am considering making a white chocolate sauce to mix into the cream mixture; however, I have only experimented with adding the white chocolate chips into it.  I will let you know when I have completely modified it to my liking.  The husband LOVES it, so I will definitely make it again.

Key Lime Pie Ice Cream

2 cups half and half
1/2 cup bottled key lime juice
Dash of Salt
1 (14 ounce) can fat free sweetened condensed milk
6 graham cracker cookies, coarsely crushed
1 cup white chocolate chips, coarsely chopped

Mix together the half and half, salt, and milk.  Pour into ice cream maker, and turn on.  Stream in the bottled key lime juice (this will prevent the milk from souring slightly).  Freeze according to manufacturer’s instructions.  When almost completely frozen, stir in the white chocolate chips and graham crackers.  Pour into a freezer ready container, and freeze for about 1 hour.  Serve with additional graham crackers and lime wedges.

Serves: 6.

Ice cream store number 2:

One of Tony’s friends was complaining about local ice cream shops no longer serving Blueberry Cheesecake Ice Cream.  This was a travesty.  I had just made the key lime pie ice cream and stated I would see what I could come up with.  This recipe is also a modification of Cooking Light.com.  The addition of the graham crackers is an inspiration from the above recipe, and I tried to make the recipe more cheesecake-y.

Blueberry Cheesecake Ice Cream

Please Please understand this is completely a prototype.  It has not been tested but by two people.

1 (8 ounce) package of fat free cream cheese (this of course can be regular but this is what I used)
4 egg yolks
1 1/2 cup sugar
4 cups fat free half and half
1 pint blueberries, washed and slightly chopped
1/4 cup powdered sugar
1/4 cup water
10 graham crackers, coarsly chopped

Blend together the cream cheese, sugar, and egg yolks, and set aside.  Bring the half and half to a boil.  Add a little of the half and half at a time to the egg mixture, while whisking continuously.  (This is somewhat tempering the egg mixture.)  Return to the stove top and bring the mixture to 160 degrees.  (It toke forever on low heat, but if one doesn’t watch it on medium to high heat the mixture will over cook.)  Place into freezer or refrigerator to cool completely down.  Meanwhile, mix the blueberries, powdered sugar, and water together in a small saucepan. Bring to a boil, or until the blueberries begin to burst.  Allow to cook and mix into the “custard” mixture.  Freeze in ice cream maker according to manufacturer’s instructions.  Mix in the graham crackers when almost frozen.  Place into freeze in an airtight container; freeze for 1-2 hours.

Serves: 8

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