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Saturday 27 June 2026 23:38:56 GMT
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Aesthetic oil spray bottle for my kitchen hihi, hindi na sosobra sa paglagay ng oil. #oilspray #oilbottle #aesthetickitchenfinds #kitchenfinds #oilspraybottle
Aesthetic oil spray bottle for my kitchen hihi, hindi na sosobra sa paglagay ng oil. #oilspray #oilbottle #aesthetickitchenfinds #kitchenfinds #oilspraybottle


My best friend 🫂❤️
My best friend 🫂❤️
Brown Butter Cadbury Egg Ice Cream I’ve always been such an ice cream girl, and I definitely get that from my dad. So anytime we’re together, I love making him fun new flavors because he truly appreciates it (and there’s nothing better than loving people through something you made). We’re spending Easter at the lake this year, so I pulled out my ice cream maker for the first time this season and made this brown butter Cadbury egg ice cream. It is truly incredible and would be such a fun surprise to serve after Easter lunch! It’s also a great way to use up leftover Easter candy. Recipe below or on my Substack (link in bio!), Happy Easter! Ingredients For the Ice Cream Base 2 cups (453g) heavy cream 1 cup (240g) whole milk 5 large egg yolks 3/4 cup (150g) granulated sugar 4 tbsp (56g) unsalted butter 1 tbsp pure vanilla extract 1/4 tsp fine sea salt Mix-ins 1 bag chopped mini Cadbury Eggs Instructions: Add the butter to a sauce pan over medium heat. Melt, stirring frequently. It will foam, then the milk solids will turn golden. Cook another 2-3 minutes, until it smells nutty and the bits at the bottom or a deep amber. Immediately pour into a heat proof bowl to stop the cooking. Set aside. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. In a medium sauce, pan, combine the heavy cream, milk, and salt. Heat over medium until steaming, but not boiling. Slowly pour about half of the hot cream mixture into the eggs, whisking constantly. This gently warms the eggs so they don’t scramble. Pour everything back into the saucepan. Cook over medium low heat, stirring constantly, until the custard reaches 170–175°F and coats the back of a wooden spoon. Remove from heat and stir in the brown butter and vanilla. Use an immersion blender (or regular blender) to fully emulsify the butter into the base, this is key for a smooth texture! Strain through a fine mesh sieve into a clean bowl. Press plastic wrapped directly onto the surface to prevent a skin from forming. Chill overnight until completely cold. Right before churning, blend again to make sure the brown butter is fully incorporated and smooth. Pour into your ice cream maker and according to manufacturer instructions (mine took about 25 minutes), until it reaches a soft serve consistency. Add the chopped Cadbury eggs during the last 2–3 minutes of turning. Transfer to a loaf pan or an airtight container. Press parchment or plastic wrap onto the surface to prevent ice crystals. Freeze at least four hours, ideally overnight. Enjoy soft serve straight from the machine, or fully frozen for a perfectly scoopable texture! @Cuisinart @Cadbury USA #easterdessert #homemadeicecream #brownbutter #easterrecipes #bakingfromscratch
Brown Butter Cadbury Egg Ice Cream I’ve always been such an ice cream girl, and I definitely get that from my dad. So anytime we’re together, I love making him fun new flavors because he truly appreciates it (and there’s nothing better than loving people through something you made). We’re spending Easter at the lake this year, so I pulled out my ice cream maker for the first time this season and made this brown butter Cadbury egg ice cream. It is truly incredible and would be such a fun surprise to serve after Easter lunch! It’s also a great way to use up leftover Easter candy. Recipe below or on my Substack (link in bio!), Happy Easter! Ingredients For the Ice Cream Base 2 cups (453g) heavy cream 1 cup (240g) whole milk 5 large egg yolks 3/4 cup (150g) granulated sugar 4 tbsp (56g) unsalted butter 1 tbsp pure vanilla extract 1/4 tsp fine sea salt Mix-ins 1 bag chopped mini Cadbury Eggs Instructions: Add the butter to a sauce pan over medium heat. Melt, stirring frequently. It will foam, then the milk solids will turn golden. Cook another 2-3 minutes, until it smells nutty and the bits at the bottom or a deep amber. Immediately pour into a heat proof bowl to stop the cooking. Set aside. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. In a medium sauce, pan, combine the heavy cream, milk, and salt. Heat over medium until steaming, but not boiling. Slowly pour about half of the hot cream mixture into the eggs, whisking constantly. This gently warms the eggs so they don’t scramble. Pour everything back into the saucepan. Cook over medium low heat, stirring constantly, until the custard reaches 170–175°F and coats the back of a wooden spoon. Remove from heat and stir in the brown butter and vanilla. Use an immersion blender (or regular blender) to fully emulsify the butter into the base, this is key for a smooth texture! Strain through a fine mesh sieve into a clean bowl. Press plastic wrapped directly onto the surface to prevent a skin from forming. Chill overnight until completely cold. Right before churning, blend again to make sure the brown butter is fully incorporated and smooth. Pour into your ice cream maker and according to manufacturer instructions (mine took about 25 minutes), until it reaches a soft serve consistency. Add the chopped Cadbury eggs during the last 2–3 minutes of turning. Transfer to a loaf pan or an airtight container. Press parchment or plastic wrap onto the surface to prevent ice crystals. Freeze at least four hours, ideally overnight. Enjoy soft serve straight from the machine, or fully frozen for a perfectly scoopable texture! @Cuisinart @Cadbury USA #easterdessert #homemadeicecream #brownbutter #easterrecipes #bakingfromscratch
Mike Shinoda 🐐 || @mshinoda @linkinpark || #linkinpark #linkinparklive #mikeshinoda #emilyarmstrong #numetal #metal #rock #rap #meteora #hybridtheory #rockamring #fromzero #fromzeroworldtour #chesterbennington #somewhereibelong
Mike Shinoda 🐐 || @mshinoda @linkinpark || #linkinpark #linkinparklive #mikeshinoda #emilyarmstrong #numetal #metal #rock #rap #meteora #hybridtheory #rockamring #fromzero #fromzeroworldtour #chesterbennington #somewhereibelong
🖤✨#plussize #fashion #plussizedress #dealsforyoudays #inspo
🖤✨#plussize #fashion #plussizedress #dealsforyoudays #inspo

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