Write an article based on this "Heat half-and-half, sugar, light corn syrup, and vanilla. Beat the egg yolks. Temper the eggs with the milk mixture Heat to form a custard. Stir heavy cream and salt into the custard. Cover in plastic wrap and chill. Churn in an ice cream machine. Serve."
article: Before we can toss everything into the ice cream machine, we'll need to turn them into a custard. Whisk together all of these ingredients in a medium saucepan. Heat over low heat, constantly whisking to prevent a skin from forming. Bring almost to a simmer, then remove from heat immediately. When it's ready, the mixture should coat the back of a metal spoon. The light corn syrup makes the end result denser and fudgier than a regular ice cream recipe that only uses sugar. You could use honey instead, but use a little less to avoid overpowering the other flavors. Separate the egg yolks. Beat them in a separate bowl or mixer until slightly thick. The main difference between a custard base and an ice cream base is the number of egg yolks. If you enjoy extremely rich, smooth, eggy custard, you can increase this to six or seven egg yolks. . Pour a thin stream of the hot milk mixture into the eggs, whisking constantly. You must pour very slowly and whisk vigorously to avoid cooking the eggs. You can stop once once the eggs are thoroughly combined with about half of the milk mixture.  Alternatively, pour a small spoonful of milk into the eggs, whisk while counting to ten, and repeat. This is slower, but less likely to cook the eggs. Keep the bowl stable by placing a rolled-up towel around it. This allows you to whisk with one hand while pouring with the other. If you notice any bits of scrambled egg, strain them out and temper the rest more carefully. Pour the tempered mixture back into the saucepan with the rest of the milk. Heat over medium-low heat, stirring frequently. Remove from heat once the mixture thickens enough to coat the back of the spoon, and leaves a line behind when you run a clean finger through the coating. If you have a cooking thermometer, bring the mixture to 170ºF (75ºC). Again, if you notice any lumps, strain them out before you continue. Remove the vanilla bean pod as well, if using. Pour the custard into a bowl and stir in the heavy cream until combined. Stir in a little salt as well, less than you would for a regular ice cream base. Frozen custard is warmer than ice cream, which makes salt and sugar seem stronger-tasting. Press a sheet of plastic over the custard to prevent a skin from forming. Chill the bowl in a cold refrigerator, and/or in an ice bath as well. For best results, chill for 4–8 hours. You can continue after an hour or two as long as the custard is cold to the touch, but the end result will be chewier.  Keep the custard in the coldest part of the fridge. This is usually the back of the lowest shelf, or the back of the top shelf if your fridge has an ice-making component.  A wide, shallow bowl will chill more quickly than a deep one. Commercial manufacturers use a special frozen custard machine, but this recipe is intended for a regular, home ice cream machine. Follow your machine's instructions to freeze the custard base, or set it to churn for 20–40 minutes.  If your ice cream machine allows you to control the churning speed, reduce it to the minimum setting. (Most do not have this option.) To make a "concrete," finely chop candy or cookies, freeze them, and add them the machine during the last two minutes of churning. The custard will melt quickly, so it's best eaten right away. If you prefer a harder frozen custard, stick it in the freezer for a couple hours. Unlike ice cream, this will lose its texture rapidly, and is best eaten within a few hours.

Write an article based on this "Prepare the indigo. Apply indigo to your hair. Wrap your hair. Rinse off the paste.Take the wrap off."
article: It’s best to do this once you are ready to start the dyeing process. Pour warm water into a medium-sized bowl. Sprinkle in the indigo powder. Wait for about ten to fifteen minutes. You will want to mix this until you create a textured sort of paste. You should now have a prepared indigo mixture. Spoon this on your hair using your hands. You should place indigo on all parts of your hair that you want to be darkened. You want to make sure the indigo stays warm and seeps into your hairs. Therefore, once you have covered your hair with indigo, you should put a plastic wrap or a shower cap on your head. You will want to leave your hair covered for about an hour. Using cool water, you should rinse out all of the paste that is in your hair.  Do not use shampoo for the next two to three days. It will take a couple of days for the indigo to oxidize. Once it does, then you will see the actual color it was supposed to produce.

Write an article based on this "Gather your materials. Weigh the empty graduated cylinder. Fill the graduated cylinder with water. Weigh the water-filled graduated cylinder. Subtract the weight of the empty cylinder from the full cylinder. Calculate the density by dividing the mass by the volume."
article:
To calculate the density of water you will need a graduated cylinder, a scale or balance, and water. Graduated cylinders are special containers that have lines or gradations that allow you to measure a specific volume of liquid. In order to find the density, you have to know the mass and volume of the liquid in question. You will use the graduated cylinder to obtain the mass of the water, but you have to subtract out the weight of the graduated cylinder so you know you’re only measuring the mass of the water itself.  Turn the balance on and make sure it is set to zero. Place the dry, empty graduated cylinder on the balance. Record the mass of the cylinder in grams (g). For example, let’s say the empty graduated cylinder weighs 11 grams. It doesn’t matter how much water you add, but be sure to note the exact amount. Read the volume by looking at the cylinder at eye level and recording the volume at the bottom of the meniscus. The meniscus is the curve of the liquid that you’ll see when you look at the water right at eye level.  The volume of water in the graduated cylinder is the volume you will use for the density calculation. Let’s say you filled the graduated cylinder with 7.3 milliliters (mL) of volume. Make sure the balance is set to zero and weigh the graduated cylinder full of water. Be careful not to spill any of the water out of the top when you weigh it.  If you do spill the water, take note of the new volume and re-weigh the water-filled graduated cylinder. For example, let’s say the full graduated cylinder weighs 18.3 grams. To get the mass of the water only, you must subtract out the weight of the graduated cylinder. The result is the mass of the water in the cylinder. In our example, the mass of the graduated cylinder is 11 g and the mass of the cylinder full of water is 18.3 g. 18.3 g – 11 g = 7.3 g, therefore the mass of the water is 7.3 grams. Using the equation density = mass/volume, you can determine the density of water. Plug in the values of mass and volume you determined and solve.  Mass of the water: 7.3 g Volume of the water: 7.3 mL Density of water = 7.3/7.3 = 1 g/mL