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seltzer vanilla ice cream cola syrup maraschino cherries vanilla bean salt sugar egg yolks sugar black peppercorns lemon water coffee beans cinnamon vanilla bean
Viewed: 52 - Published at: 9 years agoIngredients
- 12 ounces plain seltzer
- 1 recipe Real Vanilla Ice Cream, recipe follows
- 1/4 cup cola syrup, recipe follows
- 4 maraschino cherries
- 4 cups half-and-half
- 1 vanilla bean pod, cut and scraped
- Pinch salt
- 1 cup sugar
- 8 whole egg yolks
- 1 cup granulated sugar
- 10 whole black peppercorns, cracked
- 1 lemon peeled (wide strips no pith), juiced and strained
- 1 cup water
- 1/4 cup crushed coffee beans
- 1 cinnamon stick
- Whole vanilla bean, split, scraped and bean
Method
- Pour 2 ounces seltzer in each of 4 parfait glasses.
- Add 2 scoops of ice cream.
- Top with 2 tablespoons cola syrup, about 1 ounce more of the seltzer, and garnish with a cherry.
- Combine the half-and-half, vanilla bean and seeds and salt, in a nonreactive saucepan over medium heat.
- Bring the half-and-half to a boil to scald it, and remove the saucepan from the heat.
- Beat the sugar and egg yolks in a bowl.
- Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used.
- Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
- Remove from the heat, strain through a fine mesh sieve and cool completely.
- Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
- Remove the ice cream from the machine and place in a freezer-safe container and freeze until firm, about 8 hours.
- Yield: about 6 cups
- Simmer all ingredients for 10 minutes.
- Cool to room temperature, cover, and steep refrigerated for several hours and up to overnight.
- Strain through a fine sieve.
- Yield: about 1 3/4 cups syrup
