Super Vanilla Ice Cream
Ingredients
- 1 Vanilla Bean
- 170ml (2/3 Cup) Whole Milk
- 170ml (2/3 Cup)Â Heavy Cream
- 1.45g (¼ tsp) Perfect Ice Cream
- 70g (¼ Cup + 2 Tbsp) Sugar
- 1g (¼ tsp) Salt
- 70g (about 4 EA) Egg Yolks
- _______________________
- Or:
- 32g (6 tbsp) Egg Yolk Powder
- 40g (2 tbsp + 3 tsp) Water
- _______________________
Equipment
- Medium Heavy Bottom Pan
- Ice Cream/Gelato Machine
- Food Processor or Blender
- 250 Micron Superbag
Timing
Active Time: 15 Minutes
Total Time: 3 Hours
Yield
One 16oz Shake
-
Prepare Ingredients
With a sharp paring knife, cut the vanilla bean in half and scrape out the seeds.
In a heavy bottom pan, combine the milk, cream, vanilla seeds and pods and bring to a simmer. Leave to steep for 5 minutes.
Meanwhile in a mixing bowl combine and whisk together the Perfect Ice Cream, sugar, salt and egg yolks.
If using powdered egg yolks:Â dry mix the egg yolk powder into the sugar and then add the water to reconstitute. Whisk until combined.
-
Combine and Simmer
Once the cream mix has simmered, introduce ⅓ of the heated cream into the egg mixture and whisk together. This will introduce heat into eggs so they don’t get scrambled when returning to the cream.
Return this mixture to the pan of simmering cream and on a low heat cook for 2-3 minutes or until the mixture coats the back of a spoon. This is called nappe.
-
Cool and Churn Ice Cream
Once Nappe is achieved, remove from the heat and cool over an ice bath.
If you own a paco jet, pour this entire mix with the vanilla pods into a beaker, cool and freeze. If not, blend in a food processor with pods and strain through a 250 micron superbag. The pods have an incredible amount of flavor, therefore we suggest not removing them from the mix, but to allow the food processor or paco jet to help increase the vanilla flavor.
Once cooled, follow the manufacturer’s instructions for your ice cream machine or paco jet.
Mint Syrup
Ingredients
- 45g (3 Tbsp) Water
- 80g (â…“ Cup + 1 Tbsp) Sugar
- 40g (3 Tbsp) Mint Fabbri Delipaste
Equipment
- Small heavy bottom pan
Timing
Active Time: 5 Minutes
Total Time: 25 Minutes
Yield
1/2 Cup
-
Combine and Boil
In a small heavy bottom pan, combine the water and sugar.
Over a medium heat, bring the sugar mixture to a boil.
-
Cool and Store
Remove from the heat and let cool.
Once cool, whisk in the mint Fabbri Delipaste until nicely combined.
Store or use immediately.
Milk Foam
Ingredients
- 240g (1 Cup) Milk
- 4.5g (1 ½ Tbsp) Foam Magic
- 15g (1 Tbsp) Sugar
Equipment
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1 Cup
-
Create Milk Foam
Place all ingredients in a whipping siphon and charge with two N2O chargers.
Refrigerate until needed. Shake well before use.
Shamrock Shake
Ingredients
- 1 Recipe (above) Vanilla Bean Ice Cream
- 1 Recipe (above) Mint Syrup
- 30g (2 Tbsp) Mint Syrup (for Rim Garnishing)
- 90g (6 Tbsp) Mint Syrup (for Milkshake)
- 50g (â…“ Cup) Milk
- 45g (1.5oz) Irish Whiskey
- 1 Recipe (above) Milk Foam
- Chocolate-Mint Candies, Chopped for Garnish
- Chocolate-Cookies, Crushed for Garnish
Equipment
- Blender
- 16oz Glass
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
One 16oz Shake
-
Prepare Glass
Dip the rim of a glass in any remaining mint syrup and then rim the glass with crushed chocolate cookies.
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Blend, Garnish and Serve
Combine ice cream, 90g mint syrup, milk, and Irish Whiskey in a blender and blend until your desired consistency is reached.
Pour into a 16oz glass leaving about 1 inch of room at the top.
Layer on the milk foam and garnish with crushed cookies and chocolate mint candies.
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