So, after making fifteen cups of buttercream this weekend for my All Souls cupcakes I have, well, a whole lot of egg yolks left over. Lots and lots of egg yolks. This can only mean one thing – ice cream time.
I got some ideas from my Twitter friends, and found a couple intriguing recipes of my own (the olive oil recipe is from David Lebovitz’ The Perfect Scoop). So readers – it’s up to you. Which one should I make? Of course, you can submit your own ideas – just as long as I can find (and, um, afford) the ingredients, I’m up for anything!