@king1234_27: #boptok #leggings #baddie #girl #blonde

King123
King123
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Friday 12 June 2026 09:09:13 GMT
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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
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

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