Bar Bellamy’s Ice Cream Vesper started life as a scoop

It’s a Martini, sure, but not as you know it.

“This drink was born from a spectacular sour cream and blueberry ice cream,” says the drink’s creator, Joshua Pahl. “Halfway through, I wondered, could this be a mMartini? I’ll let you decide.”

Ice Cream Vesper

Ingredients:

• 22.5ml MGC gin
• 20ml sour cream MGC gin
• 22.5ml blueberry & waffle milk-washed Never Never Vodka
• 10ml Cappelletti Bianco Vermouth
• 1 dash 10% salt solution
• 20ml water

For the sour cream gin:

• 700ml MGC gin
• sour cream, 30% by weight

For the blueberry vodka:

• 500ml Never Never Vodka
• 20g freeze-dried blueberries

For the waffle milk wash:

• 550ml blueberry vodka
• 200ml waffle milk

For the waffle milk:

• 70g waffle cones
• 800ml milk

For the waffle cone garnish:

• 2 egg whites
• 85g sugar
• 2.5ml vanilla extract
• 0.5g salt
• 90g plain flour
• 30g unsalted butter, melted and cooled

For the whipped mascarpone:

• 250g mascarpone
• 250g cream cheese
• 350g cream
• 20g icing sugar, sifted
• zest of 1 lemon, microplaned

Method:

1. For the sour cream gin, add sour cream to the gin at 30% by weight and leave under vacuum for at least 2 hours, ideally overnight.
2. Strain through a coffee filter until clear.
3. For the blueberry vodka, vac-seal the blueberries with the vodka and leave overnight.
4. Blend, then strain through a fine sieve.
5. For the waffle milk, break up the waffle cones and toast at 180°C for 6 minutes.
6. Gently heat the milk, add the toasted waffle and bring to a gentle simmer at 80°C.
7. Break down the waffle with a spoon, take off the heat and infuse for 30 minutes, then strain.
8. For the milk wash, add 550ml blueberry vodka to 200ml waffle milk and let it split, then filter through a coffee filter.
9. For the waffle cones, whisk the egg whites, sugar and vanilla, then beat in the salt and half the flour.
10. Add the butter and remaining flour and beat until smooth.
11. Press 2 tablespoons of batter in a waffle cone press over medium heat for 60–90 seconds, using colour as a guide.
12. Cut into sixths while warm, leave to set and store airtight.
13. For the whipped mascarpone, mix everything except the lemon zest in a Thermomix on speed 6–7, fold in the zest and transfer to a piping bag.
14. Combine the batch ingredients and chill well.
15. Pour into a chilled glass.
16. Garnish with a waffle cone wedge and whipped mascarpone.

Recipe by Joshua Pahl at Bar Bellamy, Melbourne.