I recently made the Gluten Free Angel Food cake (which was lovely.) Now I have a cup of egg yolks to use up. Any ideas on what to do with all those lovely egg yolks?
Zabaglione? Fresh pasta? Mayo?
Make French buttercream! You can FREEZE it! GREAT recipe here: http://bravetart.com/recipes/FauxFrenchButtercreamGF
Make lemon curd
And freeze what you don't use.
It may seem like I might be married to him... But once again I'm going to recommend David Lebovitz' vanilla ice cream.