I had a ton of egg yolks staring me in the face every time I opened my fridge door (which is quite often). I am trying SO hard to eat somewhat healthy. With that said, I have been making scrambled egg whites most mornings for breakfast. Which leaves me with lots of egg yolks to play with. In our house, the best way to utilize egg yolks is to make ice cream!
Tomorrow night is the last night of Hannukah and the whole family is coming over to celebrate. Believe it or not, I am not in charge of dessert. My sister-in-law, Tammy, is going to bring some yummy, gooey chocolate thing (along with lots of other delicious dishes) and I am in charge of the main event plus a few sides. I guess I just couldn’t help myself. I had to add one more thing to my “to do” list.
I sifted through The Perfect Scoop and found two recipes that I thought the kids would like. Milk Chocolate Ice Cream and Vanilla bean. I made some cookie dough and added it to the vanilla before freezing. They both smell heavenly.
If I was between the ages of 4-13 (that’s the span of the 9 kids in our family), I would eat both tubs in one sitting! And wouldn’t even think about what it would doing to my “rear”!
The Milk Chocolate won the taste test!