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
2 dashes vanilla extract
Chilled soda water
Glass: soda fountain
Tools: shaker, strainer

Combine the first 4 ingredients in a shaker with ice. Shake, then strain into a large chilled glass. Top with soda until the froth nearly reaches the top.

Ice Cream Bar, San Francisco


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