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Spiked Ice Cream


Photo: Dennis Evans

Chef Luis Clavel used liquid nitrogen for his amazing ice cream, but here’s a simpler version.

Chef Luis Clavel of Atlantica Hotel

“The inspiration behind Attica’s take on the dining room was inspiring for me: simple, modern, elegant. The ultimate wow factor was the goal. The inspiration behind my food is artistry and modernist: artistry represented in detailed accents of presentation, and modernist by taking food to another level by introducing cooking techniques that create the element of surprise.”

Recipe courtesy of Chef Luis Clavel of Atlantica Hotel


  • 4 cups (1 L) 35% cream
  • 2 tonka vanilla pods, split
  • 1 1/2 cups (375 ml) brown sugar
  • 1 cup (250 ml) brandy
  • 3 Tbsp (45 ml) Trimoline (an invert sugar)
  • 4 oz (118 ml) coffee
  • 1 can condensed milk
  • 10 egg yolks
  • 4 whole eggs


  1. In a pot steep cream and vanilla bean for 10 minutes at low heat, then remove bean.
  2. In another pot combine vanilla-infused cream, brown sugar, brandy, Trimoline, coffee and condensed milk, bring to a quick boil then shut off and set aside for tempering.
  3. In a stainless-steel bowl vigorously beat eggs and egg yolks, set aside.
  4. Slowly add the hot cream liquid into the egg mixture, whisking until well combined.
  5. Return the combined mix to the pot where the cream was heated, and cook until mixture reaches 165°F (75°C).
  6. Strain in a fine strainer and quickly cool on an ice bath.
  7. Then place in ice cream machine and churn until thickened. Store in freezer.
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