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


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