In a pot over high heat, strip the vanilla bean and steep in milk and ¼ cup of the cream; bring to a boil. Meanwhile, in a bowl, whisk the egg yolk with the sugar.
Slowly pour boiling milk into yolk mixture to temper, return to the stove and mix continuously over medium-high heat, while allowing mixture to thicken slightly.
Add the remaining cream and strawberry purée to the mixture and remove from the heat; add the rose water and lemon juice, to taste.
Strain the mixture through a fine strainer into an airtight container and cool overnight in refrigerator. Make the ice cream according to your ice cream maker manufacturer’s instructions.
Recipe courtesy Yoomi Shelton, pastry chef, Palo Alto Grill
About this recipe
Chef Shelton’s work at Palo Alto Grill, a modern interpretation of the steakhouse, not only includes desserts but also freshly baked breads. Along with her husband, Executive Chef Ryan Shelton, they “try to take the traditional steakhouse and be more fun, creative and seasonal.”
Her creations include the “Epi Pretzel” served with cheese mustard and her house-made brioche buns. She bakes the Epi Pretzels every hour to ensure the best possible product: “Bread is so much better just out of the oven, we want to share that with the customer.”
As for Chef Shelton’s dessert program, she cooks seasonally but also tries “to have a balance of big chocolate and caramel flavors and light fruit flavors. And always a macaroon, I love macaroons and make them with any fresh seasonal flavors.”