Most types of ice cream machines have a bowl that needs to be frozen for several hours. If you forgot or didn't get a chance to freeze the bowl, prepare the base as instructed in the following steps. Put the base into the fridge and the bowl in the freezer, then churn it the following day. French-style ice cream is also called custard style. It is made with egg yolks, which gives the ice cream a smooth, rich, and creamy taste and texture. Place a large bowl into a sink. Fill the sink with enough ice and cold water to reach to of the way up the side of the bowl. Place a strainer over the bowl. The ice bath should be more "ice" than "water." You will be tempering the eggs to reduce curdling, but some curdles may form. The strainer will catch them. Separate the yolks from the whites first. Place the yolks into a medium-sized mixing bowl and add the sugar. Whisk the two together until the mixture turns pale yellow. Set the bowl aside when you are done. The mixture will be thick and dark yellow at first; keep whisking until it turns pale. Pour the milk into a medium-sized saucepan, then place it on the stove. Add the vanilla extract, then bring the milk to a simmer over medium heat. Once it comes to a simmer, remove it from heat. You can also use a vanilla bean pod instead. Split the bean in half, then scrape the seeds into the milk. Add in the pod as well. Consider adding other herbs and spices to the milk for extra flavor, such as mint leaves, lavender flowers, coffee beans, chocolate, etc. Measure out to 1 cup (120 to 240 milliliters) of the hot milk. Slowly pour it into the egg mixture, whisking while you do so. This will help gradually warm up the egg mixture and prevent it from curdling in the next step. Stir the tempered egg mixture into the milk first. Place the saucepan back on the stove and turn the heat up to low. Stir the custard base slowly, but constantly, as it cooks. Be sure to scrape the bottom and sides of the saucepan often. You are ready for the next step when the custard turns thick enough to coat the back of a spoon and reaches 170F (77C). Once you have everything in the bowl, lift the strainer out. If you see anything caught in the strainer, such as egg curdles or vanilla bean pods, throw them out. You can leave the custard base in the ice bath for 20 minutes, stirring it occasionally. You can also cover the bowl with plastic wrap, then refrigerate it for 3 to 8 hours. For extra flavor, stir in your favorite extract, liqueur, or flavoring oil.
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One-sentence summary -- Place the ice cream bowl into the freezer the night before. Set up an ice bath on the day you're ready to make ice cream. Whisk the egg yolks and sugar. Heat the milk, then add the vanilla. Temper the egg mixture with the hot milk. Pour the egg mixture into the milk, then heat it until it thickens. Pour the custard base through the strainer into the ice bath bowl. Stir the heavy cream into the custard, then chill it completely.

Q: After getting out of the shower, quickly dry yourself by rubbing the towel on the very wet areas of your body. These areas include but aren't limited to your hair, torso, and arms. You want to be moderately dry before wrapping a towel around you, so you can actively do things and move around without tracking water all over the place. Use a bath towel large enough to completely cover and wrap around your body. A typical-sized towel should be appropriate for most individuals, but for larger individuals, you might want to consider using a larger towel or a beach towel. Women will most likely want to use a towel long enough to cover them from their upper chest to their mid thighs. Men may prefer to use a towel long enough to cover the area from their waist down to their knees. Hold the towel horizontally, grasping the two top corners with your right and left hand. Place the towel behind you, around your back. The two ends of the towel should now be in front of you, while the middle portion of the towel is pressed against your back. Women should have the towel positioned higher on their back, so the horizontal top edge of the towel is at the height of their armpits. Men should have the towel positioned lower, at their waist, so the horizontal top edge of the towel is just above their buttocks. Using either your left or right hand (it doesn't matter which hand you use), bring one corner of the towel across the front of your body to the opposite side. For example, bring the left corner of the towel across the front of your body to the right side. Make sure the towel is tightly pulled across your body. Hold this corner in position with your hand. Then, while your hand is holding the first corner of the towel, bring the other corner of the towel across the front of your body to the opposite side. For women, this wrapping will be across your chest, above your bust and parallel with your armpits. For men, this wrapping will be across your waist, parallel with your hips. Once both corners are brought to the opposite side of your body, tuck the second corner into the top horizontal edge of the towel wrapping, fitting the corner between your body and the towel. Try tucking in a large enough portion of the towel corner so the towel is more secure. The more taut the original towel wrapping is, the more secure your towel wrap will be. Consider twisting the second corner and tucking the twisted portion into the top edge of the towel. This twisted portion may secure the towel even further. If the towel keeps coming undone, consider using a safety pin to keep the corner of the towel tightly tucked and in place.
A: Dry your body. Select your towel. Position your towel. Wrap the towel around your body. Secure the towel wrap.

Article: While you are cooking the pork chops, feel their firmness by poking them with your tongs or spatula. If they are still very soft they are still raw in the middle. If they are extremely firm they are very well done. You want to finish cooking the chops when they are firm, but not overly hard or leather-like. If they are too firm they will be dried out and tough in the middle. Remove the pork chops from the frying pan with tongs or a spatula. If you are baking or broiling the chops, then use an oven glove to safely remove the dish they are cooking in from the oven. In a frying pan the cook time will usually take anywhere from 3-5 minutes per side, depending on the thickness of the pork chops. In an oven they will be done after about 30 minutes at 375 degrees F (175 degrees C). This will allow the fibers to relax and absorb the juices. The middle will also keep cooking as the pork chops retain the heat. You can make a small tin foil tent to place over the pork chops to keep them warmer while they rest. After you have let the meat rest for a few minutes after cooking, cut into one of the pork chops and look at the color. It is okay if it has a little pink in the middle but any juices that flow out should be clear. Previously it was commonly taught that pork needs to be completely white in the middle in order for it to be edible. The USDA now says that pork cooked to at least 145 degrees F (63 degrees C) that may still look a bit pink in the middle is perfectly safe to eat. If the meat appears to be under-cooked, go ahead and pop it back into the frying pan or the oven and continue cooking in increments of 1-2 minutes.
Question: What is a summary of what this article is about?
Touch the meat with tongs or a spatula to see how firm it is. Remove the pork chops from the heat when they're golden-brown on each side. Put the pork chops on a cutting board and let them rest for 5-15 minutes. Cut into the thickest part of the meat and look at the color in the middle.