Vanilla Egg Cream

San Francisco’s Ice Cream Bar breaks with egg-cream tradition by adding both egg and cream to their extra-rich mixture.

1 large egg yolk (pasteurized if you like)
½ oz. heavy cream
2 oz. turbinado sugar syrup (see below)
2 dashes vanilla extract
Chilled soda water
Glass: tall glass
Tools: shaker, strainer, pair of large glasses or shaker tins

Combine all of the ingredients (except the soda water) in a shaker and add ice. Shake, then strain into a large chilled glass. Pour the soda in until the froth nearly reaches the top.

Ice Cream Bar, San Francisco

Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.