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1
Fill a large metal bowl with ice water and set another large metal bowl in it- Set a strainer in the bowl.
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2
In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until slightly pale.
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3
In a medium saucepan, heat the milk with the cream and vanilla beans and seeds until small bubbles appear around the edge.
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4
Add the hot milk to the egg mixture in a thin stream, whisking constantly.
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5
Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes.
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6
Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally.
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7
Meanwhile, in a saucepan, combine the strawberries, orange juice, zest, vinegar and the remaining 1/4 cup of sugar; season very lightly with salt and pepper.
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8
Bring to a boil and cook over moderately high heat, stirring frequently, until the mixture has become jammy, about 10 minutes- Transfer the jam to a bowl and let cool.
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9
Heat a panini press or griddle over low heat.
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10
Spread the mascarpone on 4 of the brioche slices.
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11
Spoon 3 tablespoons of the jam on each of the other 4 slices and close the sandwiches.
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12
Brush the sandwiches with butter and grill or press until golden, about 5 minutes.
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13
Transfer the panini to a cutting board and dash with confectioner's sugar.
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14
Halve each sandwich.
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15
Put 1 pint of ice cream and half of the vanilla sauce in a blender and blend until smooth.
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16
Pour into 2 large glasses.
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17
Repeat with remaining ice cream and vanilla sauce to make 2 more shakes.
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18
Serve the milk shakes right away, with the panini.
