Chef Johnny Prep has never stopped innovating at his Mr. B's Gastropub in Royal Oak since opening a few years ago.
His latest idea is the Nitro Cafe, an al fresco dining and drinking in downtown Royal Oak featuring house-made nitro-frozen craft cocktail ice cream and dramatic craft cocktail presentations. Prep has transformed the venue's patio space into a haven where decadent frozen treats pack about the same alcohol punch as a glass of wine. The menu includes such interesting creations as the Caramel Apple, made with Crown Royal Apple and a bourbon caramel sauce.
The patio will also offer some of the same small plates and dramatic cocktails that drive the popularity of Johnny's Speakeasy, the prohibition-era inspired hideaway spot that Chef Johnny launched about nine months ago. To top it off, the Nitro Café will also feature a calendar of live jazz music.
Watch the video above, follow the recipe and click here for more information.
Vegan Chocolate and Meyers Rum Ice Cream
- 3 cups Coconut Milk
- 1 Tsp. Vanilla
- 2 oz. Cocoa Powder
- 2 oz. Meyers Rum
- 1 Qt. Liquid Nitrogen
- Place all ingredients except liquid nitrogen in a mixer with a paddle and mix on low for 5 minutes. Using appropriate safety measure pour ¼ of the liquid nitrogen in the mixer with IT TURNED OFF (gloves and safety glasses should be used).
- Turn the mixer on LOW.
- Mix until smoke clears.
- Repeat the process until ice cream is frozen.
- When thoroughly frozen and ALL THE SMOKE HAS CLEARED, turn the mixer on high for 30 seconds. Serve and enjoy.