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Strawberry-Vanilla Sauce Shakes




Source of Recipe


Food & Wine Magazine - June 2005


Recipe Introduction


Simple and very delicious. You make the vanilla sauce ahead of time and just zoom it in the blender with the ice cream last minute. I served these with Strawberry-Mascarpone Panini - this was a fantastic dessert!



List of Ingredients




6 large egg yolks
1/4 c. sugar
2 c. milk
1 c. heavy cream
2 vanilla beans, split, seeds scraped
2 pints strawberry ice cream


Recipe



Fill a large metal bowl with ice water and set another metal bowl inside it. Set a strainer in the bowl. Set aside.

In a medium bowl, whisk the egg yolks with the sugar until slightly pale.

In a medium saucepan, heat the milk, cream and vanilla beans and seeds until small bubbles appear around the edge. Add the hot milk to the egg mixture slowly in a thin stream, whisking constantly. Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes. Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally. When cooled refrigerate.

To make shakes: put 1 pint of ice cream and half the vanilla sauce in a blender and blend until smooth and thick. Pour into 2 glasses and repeat with remaining ice cream and sauce. Serve immeadiately.

Serves 4.

NOTE: Can keep the vanilla sauce in the refrigerator for up to 3 days.