Medium
Makes: 1.5 Milkshakes
The process of making a perfectly pretty and satisfying vanilla milkshake from beginning to end is worth every step.The process of making a perfectly pretty and satisfying vanilla milkshake from beginning to end is worth every step.
- Shelf life:
- 1 Hour
- Conservation:
- Freeze until serving at room temperature
Containing: 2 Components
Vanilla Ice Cream
Ingredients: Vanilla Ice Cream
-
416 gheavy cream
-
221 gWhole milk
-
107 ggranulated sugar
-
1 gKosher salt
-
105 gegg yolks
-
1 piece(s)vanilla bean
Preparation: Vanilla Ice Cream
- Pour the cream and milk into a pot and whisk in 350g of sugar, salt, vanilla seeds, and vanilla pod. Stir until sugar and salt have dissolved. Warm until steam comes through.
- Remove from heat, cover with plastic wrap, and let steep for 15 minutes.
- Whisk together the egg yolks and the remaining sugar until uniform.
- Temper the dairy mixture. Combine the egg yolk mixture with the dairy mixture.
- Cook to nappe or 84°C (183°F)
- Strain into a bowl and cool in an ice bath
- Transfer to paco jet canister and freeze overnight
- Spin right before making the milkshake
Tools
- Whisk
- Strainer
- Thermometer
- Bowl (s)
- Plastic wrap
- Spatula(s)
- Pot
- Pacojet
- Induction burner
- Pacojet canister
Vanilla Milkshake
Ingredients: Vanilla Milkshake
-
Q.S.glucose syrup
-
Q.S.vanilla ice cream
-
113 gmilk
Preparation: Vanilla Milkshake
- Place glucose syrup into a small piping bag. carefully rim the edge of your milkshake glass with glucose syrup.
- In a bowl, place your ML mini Crispearls. Dip the rim of the milkshake glass into the mini Crispearls to line the edges.
- Place vanilla ice cream into a blender
- Blend with milk until desired consistency.
- Pour the milkshake into a milkshake glass and top it with whipped cream
Tools
- Bowl (s)
- Blender
- Piping Bag (s)
- Spatula(s)
- Milkshake glass
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