3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a
ton of this ice cream) 4 large
egg yolks pinch
of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more
This vegan
egg yolk substitute works well for baking, but can also be used to make tofu scramble, french toast, vegan quiche, dressings, and
tons of other dishes!
3 whole
eggs (yes, including the super-healthy
egg yolks) scrambled with
TONS of veggies (onions, mushrooms, peppers, diced squash, and chopped spinach) 1 large chicken sausage (organic free range chicken with NO nitrates, nitrites, or preservatives... only chicken and spices) Half
of a red grapefruit 1 large cup
of yerba mate / green / mint tea (this is my new favorite tea I found at Whole Foods... it's a mix
of yerba mate, green tea, and mint tea, and it's freakin amazing!)