VANILLA BEAN ICE CREAM AND OUZO SHAKE WITH ESPRESSO BEANS
by Haley Simonds
This shake is made using one of my all-time favorite vanilla ice cream recipes from my pastry school days. I add an extra vanilla bean and a little salt for even more flavor. In the spirit of Rosemary’s Baby, the fictional tannis root is substituted for ouzo, adding a boozy licorice flavor to the creamy vanilla bean ice cream. So gooooooood!
INGREDIENTS for two shakes
- 3-4 scoops homemade vanilla bean ice cream (recipe follows)
- 1 cup milk
- ¼ – ½ cup ouzo (add more if you want a stronger booze flavor)
- 6-8 whole espresso beans for garnish
DIRECTIONS
- Blend the ice cream, milk, and ouzo.
- Pour into two glasses.
- Garnish with the espresso beans. Enjoy!
INGREDIENTS for VANILLA BEAN ICE CREAM
- 16 oz milk
- 2 vanilla beans, split and scraped of seeds
- 7 egg yolks
- 6 oz sugar
- 1 tsp salt
- 16 oz heavy cream
DIRECTIONS for VANILLA BEAN ICE CREAM
- Bring a saucepan of water to a boil and keep at a simmer over low heat.
- In a heavy bottomed saucepan, scald the milk and split vanilla beans and seeds.
- In a glass bowl, whip the egg yolks, sugar, and salt together by hand.
- Prepare an ice bath, large enough to fit the glass bowl.
- Temper the milk slowly into the egg yolk mixture while whisking.
- Cook the mixture in the glass bowl over the simmering pot of water until slightly thickened.
- *You’ll know when the mixture is thick enough because it will coat the back of a spoon. If you’d rather use a thermometer, cook until the mixture reaches 165 degrees Fahrenheit, or nappe in pastry speak.
- Cool the bowl over the ice bath to stop the cooking process.
- Stir in the heavy cream.
- Strain the mixture through a fine mesh sieve and refrigerate overnight.
- The next day, freeze the mixture in an ice cream machine according to the manufacturer’s directions.