This is a French-style ice cream base so it has um,
egg yolks in it so, does anybody know how to separate eggs?
Okay.
Go right through the middle.
See? That's perfect!
So that's a perfect nape right there.
You guys are golden.
So now what we're gonna do is we're gonna turn this off,
and we're gonna get cookies, alright?
And we're gonna break the Tagalongs right into here.
I had to keep these under lock and key all week
because I have a big staff and everyone kept trying to eat the cookies
and there would've been no ice cream today.
And then the faster you chill it, the creamier your ice cream gets
so we'll normally put this into something and put it in an ice bath,
and we chill it - it's actually called curing.
So we cure the ice cream base we try and cure it for 24 hours
because then it just makes really good ice cream.
Swirl this in and then I'm gonna show you the super secret, um, ingredient.
We make everything here so, um
so how we did this is you do um, sugar and water
and you do it on the stove top.
My favorite Girl Scout Cookie is the Tagalong which is why I picked it for today.
I love peanut butter and I love chocolate.
The recipe highlights the qualities of um, the Tagalongs
because they have a lot of different flavors and textures
and so the way that we used the cookie, um was two ways.
We melted it into the ice cream and so you got all the flavors,
you have chocolate, you have the peanut butter, um
and then along with the vanilla of the ice cream and then
we broke it in pieces um,
so you can get the crunch of the cookie as well as some of the caramelly of the peanut butter.
So we think it has the best of both parts of the Tagalong.
I grew up in a home where there was a lot of cooking, a lot of food.
I think the more that you experience the world and life,
I think you have a little bit of business um,
a little bit of some other kind of experience,
the better the chef that you'll be. I think
what I love most about my job is making everybody really happy.
There's nothing that I love more than at the end of the night, I go out to that dining room,
and, you know, people stop you, they say "hello," they tell you how great their dinner was.
Every day I get to see the fruition of my work and that's really wonderful.
I was a Girl Scout, I actually was a Brownie and in those days we called it "flying up,"
you flew up to Girl Scout
um, I remember there was a bridge ceremony,
and it was really uh, really wonderful.
um, and I loved being a Girl Scout I actually learned how to sew when I was a Girl Scout,
um, and I learned to do a lot of other things and I had um,
great, great memories for me, I enjoyed it and so today was lovely.
I think these girls, uh, they seem a lot smarter than we were,
uh, they certainly are better business women,
um, they're confident and they're strong,
and I think um, all those things are wonderful.
I think I could've never become, um, a female executive chef
if I did not have those qualities and I think all those pieces
of growing up, including the Girl Scouts, um, contributed to everything that I became
as a woman.
All: Thank you!
My pleasure everyone, you're welcome!
It was, I had a ball it was a great day to spend on a Sunday.
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