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16th May 2012

Post reblogged from Sexy World with 17 notes

This is me at night, when I hear a sound.

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16th May 2012

Photo reblogged from Welcome to Organisation XIII. with 57 notes

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16th May 2012

Photo reblogged from Unfazed. with 65 notes

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Ventus by ~eloel

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16th May 2012

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16th May 2012

Photo reblogged from Welcome to Organisation XIII. with 541 notes

Sea Salt Ice CreamIngredients:2 eggs2 cups milk1/3 cup sugar1 teaspoon vanilla1 cup heavy whipping cream Sea salt- be careful with thisBlue food coloring (looks better with it) (optional)Green food coloring (looks better with it) (optional)

DirectionsSeparate the eggs into two good sized bowls.
Beat the egg whites until stiff.
Mix the egg yolks and sugar until thick.
Slowly bring the milk to a boil over medium heat, stirring occasionally.
Pour the hot milk into yolk/sugar mixture and mix well.
Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON’T LET IT BOIL! Also, if you can’t get it to a custard thickness,just get it as thick as you can).
Pour custard in with beaten egg whites and mix well.
Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add too much).
Put mixture in fridge to cool.
Once cool, add cream and vanilla
(Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
Freeze, following your ice cream maker’s instructions.
If you don’t have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.

Sea Salt Ice Cream
Ingredients:
2 eggs
2 cups milk
1/3 cup sugar
1 teaspoon vanilla
1 cup heavy whipping cream
Sea salt- be careful with this
Blue food coloring (looks better with it) (optional)
Green food coloring (looks better with it) (optional)

Directions
Separate the eggs into two good sized bowls.

Beat the egg whites until stiff.

Mix the egg yolks and sugar until thick.

Slowly bring the milk to a boil over medium heat, stirring occasionally.

Pour the hot milk into yolk/sugar mixture and mix well.

Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON’T LET IT BOIL! Also, if you can’t get it to a custard thickness,just get it as thick as you can).

Pour custard in with beaten egg whites and mix well.

Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add too much).

Put mixture in fridge to cool.

Once cool, add cream and vanilla

(Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.

Freeze, following your ice cream maker’s instructions.

If you don’t have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.