‘Decide what you want,
decide what you are willing to exchange for it,
establish your priorities
and go to work.’
you!!!!!!!!! (with all those exclamation marks).
To say it made my day is the understatement of my food blogging life.
The girl I saw for the first time mere hours after she was born, whose list for Santa when she was 5 included a green juice jug and not an endless list of the hottest new toys, who greets me with a a tight bear hug and giggles every time I visit her house, well, she has grown into a tall, quirky, dark haired, smart woman.
And I love her to death.
|This is us, on new year’s eve, 3 or 4 years ago|
with the flavors of the cookie.
- 2 cups milk
- 1 cup light brown sugar
- ½ cup sugar
- 6 Tbs butter
- ½ teaspoon salt
- 1 cup cream
- 4 large egg yolks
- 2 teaspoon vanilla paste or extract
- ¾ cup semisweet chocolate chips
- Mix yolks in a large bowl. Reserve.
- In a saucepan heat milk and both sugars, stirring over medium until it breaks into a boil. Immediately remove from heat, and pour, in a thin stream while you continually whisk, over the yolks.
- Return the mixture to the same saucepan and stir over medium low heat until it thickens, but do not let it boil. It will coat theback of a spoon and leave a path if you draw a finger across it.
- Add softened butter, salt and vanilla paste and mix until it melts completely. Add cream, mix well, cover and refrigerate for at least 8 hours or overnight.
- Process in ice cream machine according to manufacturer’s directions. Add chocolate chips and keep in the freezer.