This ice cream turned out sooooooo good and creamy, I’ll literally be making some every 3 business days. Idk how ima lose weight for my baby. 😂 The ice cream machine is linked in my Amazon storefront and damn near 50 % off for Black Friday! 🤯 Here’s the recipe for my ice cream base: • 2 cups (500 ml) heavy cream • 1 cup (250 ml) whole milk • 3/4 cup (150 g) granulated sugar • 1/2 cup (40 g) unsweetened cocoa powder (Dutch-processed for deeper flavor) • 4 large egg yolks • 4 oz (115 g) semi-sweet or dark chocolate, finely chopped • 1 tsp pure vanilla extract • Optional: 1/4 tsp salt (to balance sweetness) Make the Chocolate Custard Base: 1. Mix Dry Ingredients: In a medium saucepan, whisk together cocoa powder, sugar, and salt. 2. Heat the Milk: Gradually whisk in the milk and heat over medium heat until the mixture begins to simmer. Remove from heat. • Target Temperature: 170°F–175°F (77°C–80°C), but don’t boil. 3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add 1/2 cup of the warm milk mixture to the yolks, whisking constantly. Pour the tempered yolks back into the saucepan. 4. Cook the Custard: Return to medium heat, stirring constantly until the custard thickens and coats the back of a spoon. • Target Temperature: 170°F–175°F (77°C–80°C). 5. Melt the Chocolate: Remove from heat and stir in the chopped chocolate until fully melted and smooth. 6. Add Cream and Vanilla: Stir in heavy cream and vanilla extract. 7. Cool the Custard: Pour the custard into a heatproof bowl and cool it quickly using an ice bath. Once the temperature reaches 50°F (10°C), transfer to the fridge to chill completely. • Target Temperature for Churning: 40°F (4°C) or colder. Chill for at least 4 hours, preferably overnight. #icecream #wife #husband #reaction #marriage #marriedlife #wifelife #family - @nico.meyers