Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
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The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
This is a cooked custard ice cream - so it takes a little bit of planning… but the results are well worth it! Nothing, we repeat, nothing beats home-made ice cream!
Makes about 1 quart
2 cups (500 mL) 35% cream 3 Tbsp (45 mL) unsweetened cocoa powder 5 ounces (150g) bittersweet or semisweet chocolate 1 cup (250 mL) milk (Homo or 2%) ¾ cup (175 mL) granulated sugar Pinch of salt 5 large egg yolks ½ tsp (2 mL) vanilla extract
Heat 1 cup of the cream with the cocoa powder in a saucepan, whisking to thoroughly blend in the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and mix in the chopped chocolate, stirring until it's smooth. Stir in the remaining cup of cream and pour the mixture into a large bowl, scraping the saucepan completely.
In the same saucepan warm the milk, sugar, and salt. While that's heating, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat, until the mixture thickens and coats the back of the spatula (around 170°F on an instant-read thermometer). Pour this custard mixture into the chocolate and stir until smooth, then stir in the vanilla.
Refrigerate overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.