Sage & Brown Butter Ice Cream Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes). Remove from heat and stir in the brown butter, vanilla, and a pinch of salt. Strain the custard through a fine sieve and chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 280 kcal (per serving) | Servings: 6 servings #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!

Orange-Ginger Dressing Bright and Zesty Orange-Ginger Dressing with Honey and Sesame Ingredients: 1/4 cup fresh orange juice 1 tablespoon orange zest 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon honey (or maple syrup for vegan) 1 teaspoon sesame oil 1/2 teaspoon grated fresh ginger 1 small garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste Optional: 1 teaspoon Dijon mustard (for a creamier texture) 1 teaspoon toasted sesame seeds (for garnish) Directions: In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Add mustard if a creamier texture is desired. Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use. Drizzle over green salads, grilled vegetables, or grain bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 110 kcal (per 2 tbsp) | Servings: 6 servings #orangedressing #gingervinaigrette #saladdressing #asiansalad #citrusflavor #homemadedressing #healthycondiments #cleaneats #freshsalads #glutenfreedressing #paleofriendly #veganoptions #citrusginger #homemadevinaigrette #zestyflavors #mealprepideas #dairyfreedressing #orangeglow #tangydressing #flavorboost Brighten your salad with this zesty Orange-Ginger Dressing! Fresh, tangy, and a touch of honey-sweet — it’s your new go-to vinaigrette

Rooibos Tea Ice Cream Creamy Rooibos Tea Ice Cream with Honey and Vanilla Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 rooibos tea bags (or 2 tablespoons loose-leaf rooibos) 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons honey Pinch of salt Optional: Crushed shortbread or honeycomb for garnish Directions: In a saucepan, combine the cream and milk. Bring to a gentle simmer over medium heat. Remove from heat, add the rooibos tea, cover, and steep for 10–15 minutes. Strain out tea bags or leaves, then return the infused mixture to the stove. In a bowl, whisk egg yolks with sugar until thick and pale. Slowly pour the warm tea-infused cream into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 minutes). Remove from heat, stir in vanilla, honey, and a pinch of salt. Strain the custard through a fine mesh sieve and chill thoroughly for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions, then freeze 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 260 kcal (per serving) | Servings: 6 servings #rooibosicecream #herbalicecream #teainfuseddessert #homemadeicecream #rooibosflavor #creamyicecream #teaandhoney #gourmeticecream #custardbaseicecream #flavorfulscoops #naturaldesserts #vanillateaicecream #southafricanflavors #herbalinfusion #frozentreats #icecreamrecipe #uniqueicecreamflavor #honeyinfuseddessert #slowdessert #icecreamlovers Infused with the earthy sweetness of rooibos and a hint of honey, this Rooibos Tea Ice Cream is your new cozy-meets-creamy obsession

TIỂU VY X ĐẸP MAGAZINE 📘 Giám đốc sáng tạo: chị Đỗ Hà Nội dung: HƯƠNG THỦY Mỹ thuật: chị Chi Nguyen Nhiếp ảnh: anh ĐỀ VŨ Võ Minh Toàn Sản xuất: anh Chí Văn Stylist: TẤN THÀNH Trang điểm: anh Quân Hoàng Nguyễn Làm tóc: anh Trần Minh Toại Trợ lý nhiếp ảnh: anh Nguyễn Thanh Nhậtt Trợ lý trang điểm: Triệu Ngânu Chỉnh sửa hình ảnh: TRÍ NGUYỄN Trang sức: CHAUMET(12 Lý Đạo Thành, Hoàn Kiếm, Hà Nội) @chaumetofficial @tamsonwatchandjewelry @dep_magazine

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