An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite.

How to Make this Vanilla Ice Cream To make this ice cream, you will need these ingredients: Egg yolks Sugar Whole Milk Heavy Cream Vanilla Bean Paste or Vanilla Extract Make the Ice Cream Custard Start by adding the egg yolks and sugar to a medium saucepan. Whisk the until it’s a light yellow color and is well combined. In another small sauce pan, heat the whole milk over medium-low heat until it just begins to simmer. Do not stir the milk. Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be. Finish With Ice Cream Maker Once the custard base is ready, stir in the heavy cream and vanilla bean paste (or vanilla extract). Then, pour it into your ice cream maker and process according to your ice cream maker’s instructions. This recipe makes 1 quart as written. An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe tastes like an ice cream parlor favorite. ▢4 egg yolks ▢1/2 cup granulated sugar ▢1 cup whole milk ▢1 cup heavy cream ▢2 teaspoons vanilla extract, or vanilla bean paste Instructions Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be. Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker’s instructions.

I texted this to Rob Dean Dixon about 3 weeks ago to his WEST coast finishers phone since Rob doesn't have his own cell phone ever. Hey rob weres my money to my appliances I purchased at Aaron's on 82nd my refrigerator, my stove and my dishwasher I purchased at Sears I had Sears mateniance on them and they used to come over and fix that shit. I also filed a total loss on all my shit to the IRS Washington dc since everyone likes to steal from me.also can I have my red trans am back so me and Chynna can leave Portland Oregon? This is fucking bitch Naomi Lynn Simon and more world wide I want everything I also suposly gave you over the years your wife now can buy you that shit by the way Chynna already went back to phyco Fucker David Brian Kent in kfalls Oregon I can't wait to see that little bastard for what he did to me fasly in 2019 October and now my whole life.

I texted this to Rob Dean Dixon about 3 weeks ago to his WEST coast finishers phone since Rob doesn't have his own cell phone ever. Hey rob weres my money to my appliances I purchased at Aaron's on 82nd my refrigerator, my stove and my dishwasher I purchased at Sears I had Sears mateniance on them and they used to come over and fix that shit.  I also filed a total loss on all my shit to the IRS Washington dc since everyone likes to steal from me.also can I have my red trans am back so me and Chynna can leave Portland Oregon? This is fucking bitch Naomi Lynn Simon and more world wide I want everything I also suposly gave you over the years your wife now can buy you that shit  by the way Chynna already went back to phyco Fucker David Brian Kent in kfalls Oregon I can't wait to see that little bastard for what he did to me fasly in 2019 October and now my whole life.

Drying Flower MethodsAir-Drying: Tie small bundles of 5 to 6 stems with twine. Hang them upside down in a dark, dry, and warm room for 2 to 4 weeks. Pressing: Place flat flowers between parchment paper inside a heavy book or a flower press. Leave them for 2 to 3 weeks until completely dry Silica Gel: Bury fresh blooms gently in a container of silica gel crystals. Seal the container for 4 to 7 days to keep the original shape and color of thick flowers like roses. Crafting Instructions: Dried Flower Wall ArtGather Supplies: Find a picture frame, a piece of cardboard cut to fit the frame, dried flowers, and hot glue.Arrange Design: Lay your dried flowers flat on the cardboard piece first to test your pattern and color balance.Glue Pieces: Use small drops of hot glue to attach the stems and backs of the flowers securely to the cardboard.Finish and Frame: Let the glue dry completely, then place your custom floral background inside the picture frame to display.

Chocolate Fudge

Chocolate Chips or Chunks The star ingredient requires careful selection. Use high-quality chocolate chips, chocolate chunks, or chopped chocolate bars totaling approximately two and one-quarter cups (420 grams). Avoid chocolate that exceeds 85% cacao content, as it becomes too bitter for this recipe. Conversely, milk chocolate can sometimes prove overly sweet depending on the brand. Semi-sweet or dark chocolate in the 50-70% cacao range provides the optimal balance of richness and sweetness. The chocolate you choose directly impacts the final flavor profile, so don’t compromise on quality. Sweetened Condensed Milk One fourteen-ounce can (396 grams) of sweetened condensed milk serves as the binding agent and provides structural integrity to your fudge. This ingredient is crucial because it contains the perfect ratio of sugar and milk solids to create that signature creamy texture without requiring you to monitor temperature or perform the traditional candy-making techniques. Sweetened condensed milk eliminates the guesswork and reduces the likelihood of crystallization or graininess. Butter Two tablespoons (30 grams) of butter add richness and help achieve the smooth, melt-in-your-mouth consistency that defines excellent fudge. You can use either salted or unsalted butter depending on your taste preference. Salted butter adds a subtle flavor complexity, while unsalted butter gives you complete control over the salt content. Optional Flavor Additions While the three-ingredient version is perfectly delicious, many people enjoy enhancing their fudge with additional flavors. Consider adding one-half cup of chopped walnuts or pecans for texture and nutty notes, or one teaspoon of vanilla extract to deepen the chocolate flavor. These optional additions don’t complicate the process—simply stir them in during the final mixing stage. You don’t need specialized candy-making equipment to create professional-quality fudge. Most home kitchens already contain everything necessary: Microwave-safe bowl (or a medium saucepan if you prefer stovetop heating) Rubber spatula or wooden spoon for stirring Measuring cups and spoons Parchment paper An eight-by-eleven-inch baking dish or similar container A sharp knife for cutting (optional: a cutting board) Prepare Your Pan Line your eight-by-eleven-inch baking dish with parchment paper, ensuring it covers the bottom and extends slightly up the sides. A professional baker’s trick involves lightly spraying the dish with cooking spray before placing the parchment paper—this prevents the paper from shifting during the process and makes removal easier once the fudge has set. Heat the Condensed Milk and Butter Pour one can of sweetened condensed milk into a microwave-safe bowl and add the two tablespoons of butter. For microwave heating in a 1200-watt microwave, set the timer for two minutes and thirty seconds on high power. The mixture needs to become very hot—this is the critical step. If you’re using a lower-wattage microwave, add time accordingly. Alternatively, combine the milk and butter in a medium saucepan over medium heat on the stovetop until the mixture reaches approximately 220°F (105°C). This temperature is significantly lower than traditional candy-making temperatures, which makes this recipe so much easier than old-fashioned fudge. Add the Chocolate Pour all your chocolate chips or chunks into the hot sweetened condensed milk mixture. Press the chocolate gently into the hot liquid without stirring. Allow the mixture to sit undisturbed for approximately five minutes. This resting period is essential because it allows the residual heat to gradually melt the chocolate, similar to the technique used when making chocolate ganache. Patience during this step leads to smoother fudge Mix Until Smooth After the five-minute rest, begin stirring vigorously with your spatula or wooden spoon. The chocolate will gradually incorporate into the hot milk mixture, transforming into a smooth, cohesive fudge base. This stirring process typically takes only a few minutes. Continue mixing until you achieve a uniform consistency with no visible chocolate chunks remaining. At this stage, add any optional ingredients like vanilla extract or chopped nuts if desired. Transfer to Prepared Pan Quickly spread the fudge mixture into your parchment-lined baking dish. Work efficiently because the mixture begins to set as it cools. Use your spatula to smooth the top and ensure even distribution. Don’t worry about achieving a perfectly smooth surface—slight texture variations add character. If you prefer thicker fudge, use a smaller pan; for thinner fudge, use a larger one. Step 6: Cool at Room Temperature Allow the fudge to cool at room temperature for approximately thirty minutes. This initial cooling phase helps the fudge develop its structure and allows some of the steam to escape. Refrigerate Until Firm Transfer the cooled fudge to the refrigerator and chill for one and one-half to two hours until completely firm. The exact time depends on your refrigerator temperature and the thickness of your fudge. Step 8: Cut and Serve Remove the fudge from the refrigerator and use the parchment paper overhang to lift it out of the pan. Using a sharp knife, cut the fudge into one-inch squares. If your knife sticks to the fudge, lightly coat the blade with cooking oil or run it under hot water, dry it thoroughly, and try again. The warmth helps the knife glide through the chocolate more smoothly. Serve immediately or store for later enjoyment. Nutty Fudge: Add one-half cup of chopped almonds, walnuts, or pecans during the mixing stage. Vanilla Fudge: Increase vanilla extract to two teaspoons and use milk chocolate for a lighter flavor profile. Espresso Fudge: Add one tablespoon of instant espresso powder mixed with one tablespoon of hot water during the mixing stage. Mint Chocolate Fudge: Add one-half teaspoon of peppermint extract and reduce vanilla to one-half teaspoon.

EASIEST 2 Ingredient Peanut Butter Fudge with Condensed Milk

nut butter with a deliciously rich sweetness from sweetened condensed milk. That smooth texture and peanut butteriness will make you fall so much in love, you won’t be able to keep your hands off this fudge. It’s so easy to make too, only 2 ingredients with less than 5 minutes TO MAKE. ▢1⅓ cups or 360 gms peanut butter (smooth) ▢1 can or 14 oz or 397 gms sweetened condensed milk Take an 8×8 inch baking dish/square pan. Line the baking dish with parchment paper. It’s best to have a long enough parchment paper so it slightly hangs outside your baking dish. This will make things super easy once your fudge is ready! You can just pick the parchment paper up and take it out. And if you don’t have parchment paper, you can use maybe plastic wrap, wax paper, aluminum foil or grease your pan with oil or butter. My first suggestion would always be parchment paper though! MAKE THE PEANUT BUTTER FUDGE MIXTURE Take a saucepan and over low heat, add 1⅓ cups or 360 gms peanut butter (smooth) to it. Let it heat over low heat for about 2 to 4 minutes or until it thins out. You can give your peanut butter a gentle stir using a ladle while it heats and spread it around so it thins out faster. And now, pour in 1 can or 14 oz or 397 gms sweetened condensed milk and give the peanut butter mixture a good stir to mix everything really well. You don’t need to mix vigorously here. We don’t want to over mix our fudge mixture. Stirring every couple of seconds, let this mixture heat for about 30 seconds to a minute until it thickens up just a little and has the consistency of very thick caramel. Please make sure you’re doing all of this over low heat and keeping a really close eye on the fudge mixture because it can burn really fast. We don’t want to overheat our peanut butter mixture. Go ahead and pour the peanut butter and condensed milk fudge mixture into our lined baking dish. The fudge mixture is quite thick and sticky so I find using a ladle and rubber spatula together helps quite a bit here. I use the rubber spatula to scrape the fudge mixture from the pan. I then scrape the fudge filled spatula over the ladle to get it into the lined dish. This method helps with cleaning the cooking pan too (no pieces of sticky fudge to struggle with)! Once you’re done, go ahead and smoothen the top of your fudge mixture with your rubber spatula to make it look nice and smooth. Now wait a little until the fudge mixture reaches room temperature. Then pop it in the fridge for about 2 to 2 and a half hours. 2 hours will make your fudge soft and melt in the mouthy (yummm) while 2 and a half hours will make it just a little firmer (love!). It’ll still melt in the mouth though so don’t worry at all ❤. Once the time is up, get your baking dish out of the refrigerator. Your fudge has probably set by now Gently lift the parchment paper out of the baking dish and place it on a surface you’re comfortable cutting your fudge on. Now cut your homemade peanut butter fudge with a warm sharp knife into squares (a size you prefer). A warm knife is super important so you get a clean easy cut. Just run your knife under some warm water for a few seconds or dip it in a bowl of warm water, wipe it with a paper towel and get to cutting. Make sure you keep warming your knife while cutting the fudge. And now take a bite of that buttery, chewy gooey deliciousness. How good is that? Good luck keeping your hands off all of it!

2-Ingredient Peanut Butter Fudge

2-Ingredient Peanut Butter Fudge 1 pound white confectioners' coating (white almond bark), broken up 1 (18 ounce) jar peanut butter (such as Jif) Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side. Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish. Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares

OLD FASHIONED SCONES

Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Combine flour, sugar, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1/2-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet. Bake scones in the preheated oven until golden brown on top, about 15 minutes. 3 cups all-purpose flour, plus more for kneading ½ cup white sugar 5 teaspoons baking powder ½ teaspoon salt ¾ cup butter 1 cup milk 1 egg, beaten