Perth punters are paying $1 a pop for ‘bespoke’ ice cubes in high-end small bars | Small Hard Ice Cream Machine

But my friend didn’t have an ice-cream machine. She disappeared into the kitchen and emerged with two ziplock bags, one sandwich-size and one gallon-size. She had filled the bigger one with ice and salt, and the smaller one with a mixture of half-and-half, vanilla extract, and sugar. She placed the smaller bag in the bigger bag, sealing it shut. Then she handed the bag-within-a-bag to her husband, who—with the calm assurance of someone who knows he’s about to blow some minds—proceeded to shake it vigorously, as though it were a large maraca. When he grew tired, he passed it to another guest; it went around the table, each person finding her own rhythm. After ten minutes or so, we paused, and inspected the contents of the smaller bag. To my amazement, the liquid started to solidify into a smooth paste. After a few more minutes of shaking, we peered into the bag again. The substance inside was considerably softer than what would have come out of a carton, but, by God, it was ice cream, enough for six people to have a few small spoonfuls each.

For taco and nacho night, I made cheese dip in the blender. Not to toot my own horn (beep), but the dip I made was even better than any dip I’ve had at a Mexican restaurant. It pains me to give away my super easy, lazy-person cheese dip recipe, but here goes: a pound and a half of deli white American cheese broken into one inch cubes, a cup and a half of organic skim milk, a four-ounce can of roasted green chilis, a half-teaspoon of cumin, and a half teaspoon of chili powder. I chucked the ingredients in the blender, pressed the soup button twice to activate the high soup setting, and I had perfect cheese dip in about 23 minutes.

Kayla N. Burch, 31, Duluth, theft by shoplifting, continued for dismissal on one year of probation with conditions.

“An ice bath is important because we want to cool down the mixture really fast.” That’s not just putting the mixture in the fridge, explains Bauer, “but cooling it down, because milk and sugar, when they come together, they can really grow not-great microbes, so you want to get it cooled down really quickly.” The best way to do that is to pour the hot ice-cream base into a heavy ziplock bag, then submerge it in the ice bath you’ve set up in that large mixing bowl. “It cools down in 15 or 20 minutes, so you can get it ready to freeze.”

The dairy farm had a small ice cream parlor in downtown Ludington called Park Dairy, because it was next to the city park.

This isn’t the most high-tech gift in the world, but with a little creativity, this silicone Death Star mold can go a long way. Most commonly used for superweapon-shaped ice cubes, the mold can also be filled with chocolate, cake, or ice cream for a truly delicious indulgence. If you’re feeling confident in the kitchen, try a hard chocolate outer shell with a fudge or peanut butter center.

Filming began even before Gray had found his cast. To qualify for California tax breaks, Gray had to shoot at least one day of footage before April 2014. So he shot an interview with Cube and Dre in South Central (it plays over the film’s closing credits). Of course, many hip-hop biopics cast the rappers themselves in the lead roles — Eminem in 8 Mile, 50 Cent in Get Rich or Die Tryin’ — but by 2014, Dre and Cube were too old to play themselves as rising stars. Instead, Gray held a nationwide search for an unknown to play Dre; the role went to Hawkins, a classically trained Juilliard actor from Washington, D.C. But to fill the part of Cube, they didn’t need to look far: "I know a lot of people thought I was just throwing him in there ’cause I could," says Cube of the casting of his 24-year-old son. "But that wasn’t the case. I knew he was right for this."

He also zings Trump over special counsel Robert Mueller’s probe into Russian interference in the 2016 presidential election in the track, which was shared to YouTube on Thursday.

Some fridges also have special features or compartments that are designed to help you keep your food separated and fresh. Features include adjustable shelves, door bins, crispers, and cheese drawers. Sealed crisper drawers provide optimal storage for fruits and vegetables as well; vegetables require higher humidity conditions, while fruits require lower conditions. Some crispers are equipped with controls so you can customize this.

If you also missed the story on the topic of hot chocolate in The Register-Guard’s fall issue of Tastings, it’s a good starting point for any cocoa celebrating you might want to do — whether you want to make your own or leave it to the experts. The Register-Guard’s Kelly Fenley, who just retired after 24 years at The Register-Guard, by the way, explored how to craft the perfect hot chocolate with tips from three certified local cocoa pros at Euphoria Chocolate Co., Full City Coffee Roasters and Cafe Soriah.

Most of the scenes were shot in the Syracuse area, including at the former A.V. Zogg Middle School in Liverpool that Garelick bought last year to transform it into a movie studio, dubbed Syracuse Studios, and film school for aspiring filmmakers. He told Deadline last year that he plans to use the school year-round for filming teen comedies set in high schools, focusing on a niche market that’s been underserved since the John Hughes "Brat Pack" era.

Kate is from Whitleigh and was educated at Sir John Hunt Community College. The inspiration to pursue her career came from her family background as her father was a former Royal Marine colour sergeant and two of her brothers are also in the armed forces.