A classic malted milkshake made from scratch from the ice cream to the chocolate syrup.
By Tori Cooper
I am so excited to share this recipe with you guys today! Not that it’s a new concept or anything. In fact, chocolate malts are about as easy and basic as it gets. They’re a classic.
It’s just that I had so much fun making and photographing these, in those tall glasses, with cherries on top! Those of you who know me know how much that isn’t always the case. My photography is kind of a work in progress and usually not my favorite part of being a food blogger.
So, yesterday was the first day this year that has felt like summer here. The sun came out and the sky was so clear and it just made you feel like something cool to drink. That’s when I knew I had to make a Milkshake! I broke out the rationed malted milk (with an imaginary choir in my head singing the high note of the Hallelujah chorus.) and I made these milkshakes. I realize that most of you are probably somewhere that is cold and snowing right now, but that doesn’t mean that you can’t appreciate a good shake too. While snuggling near your fireplace, of course.
This is the kind of recipe that can be as easy as you’d like it to be. I like to make everything from scratch so I’m sharing my recipe for homemade chocolate ice-cream and basic chocolate syrup with you guys. If you don’t have the patience for the ice cream or you’re uncomfortable around boiling sugar feel free to skip them both and use good quality store-bought. You will still have a great milkshake.
- ½ cup malted milk powder
- 4 cups store-bought or homemade(recipe follows) chocolate ice cream
- ⅔ - 1 cup whole milk
- Optional Toppings:
- chocolate syrup (recipe follows)
- whipped cream
- fresh cherries
- 1 tablespoon honey
- ¾ cups cocoa
- ⅔ water
- 1 cup sugar
- pinch of salt
- ½ teaspoon vanilla extract
- 3 cups heavy whipping cream
- 1½ cups whole milk
- 8 large egg yolks
- ½ cup cocoa
- pinch of salt
- 1½ teaspoons vanilla extract
- Blend malt, icecream, and milk in a blender or food processor until smooth. Pour into glasses and if desired top with chocolate syrup, whipped cream, and a cherry on top!
- For syrup, combine all ingredients except vanilla in a small saucepan over medium heat. Stir until sugar is dissolved and it begins to thicken, 3 - 4 minutes. Remove from heat and cool for at least 10 minutes before stirring in vanilla.
- For the ice cream, beat egg yolks and sugar in a medium bowl until they start to look lighter. In medium saucepan heat milk and cocoa until over medium heat until very warm and cocoa has dissolved. Remove from heat and temper in egg/sugar mixture by adding a little of the warm milk at a time until about half has been added.
- Pour tempered yolk mixture into saucepan and add cream, and salt. Bring mixture to a simmer over low heat stirring constantly until thickened enough to coat the back of a spoon (it takes 5-10 minutes).
- When thickened, pour into a sealable container and allow to cool for about 30 minutes then add vanilla and place in fridge to chill for at least 6 hours or overnight before freezing.
- Pour into an ice cream maker and freeze according to the manufacturer's directions.