I am so sure every food blogger who has made or attempted to make macarons has a follow up post at some point showcasing either curd or ice cream. The egg yolks tend to pile up, especially if you need to (ahem) turn out more than one batch (read: have a few failures).
So here is the result of one of my predictable solutions. I've wanted to try making curd for awhile now. I made Alton Brown's Lemon Curd recipe and threw in a handful of fresh mint.
Wow. It came out sensational.