Caramel Milkshake

Level:
Medium
Makes:
1.5 Yield
For those with a super sweet tooth here is a twist on a classic milkshake. Smokey caramel sauce with a caramel ice-cream shake beautifully topped with a cherry and Mona Lisa Fans.
Shelf life:
1 Hour
Conservation:
Freeze until serving at room temperature

Callebaut Gold Ice Cream

Used products: Callebaut Gold Ice Cream

  • 9.4 oz
    heavy cream
  • 9.4 oz
    whole milk
  • 1.8 oz
    sugar
  • 0.6 oz
    Glucose syrop
  • 15.4 gr
    salt
  • 5.9 oz
    Egg Yolks
  • 4.7 oz
    ICE-42-GOLD

Preparation: Callebaut Gold Ice Cream

  1. Pour the cream and milk into a pot and whisk in half of the sugar, glucose syrup, and salt. Stir until sugar and salt have dissolved. Warm until steam comes through
  2. Whisk together the yolks and the remaining sugar until uniform
  3. Temper the dairy mixture. Combine the egg yolk mixture with the dairy mixture
  4. Cook to nappe or 84°C
  5. Pour over Gold Chocolate
  6. Immersion blend until smooth
  7. Strain into a bowl and cool in an ice bath
  8. Transfer to paco jet canister and freeze overnight
  9. Spin right before making a milkshake

Caramel Sauce

Used products: Caramel Sauce

  • 6.3 oz
    heavy cream
  • 6.3 oz
    granulated sugar
  • 3.2 oz
    Glucose syrop
  • 0.7 oz
    butter
  • 0.2 oz
    Smoked Maldon Salt

Preparation: Caramel Sauce

  1. Warm heavy cream. Maintain a warm temperature.
  2. Make a dry light caramel with the sugar.
  3. Deglaze with heavy cream
  4. Add butter and salt. Stir in and allow to cool on a sheet tray with plastic wrap on both sides
  5. Place in the piping bag

View tools

  • Microwave
  • Piping Bag
  • Sheet Tray
  • Bowl (s)
  • Plastic wrap
  • Pot
  • Rubber Spatula
  • Induction burner

Caramel Milkshake

Used products: Caramel Milkshake

  • Caramel Sauce
  • Callebaut Gold Ice Cream
  • 1.9 oz
    milk
  • whipped cream
  • 1 piece(s)
    Maraschino cherries
  • 2 piece(s)
    ML Dark Fan

Preparation: Caramel Milkshake

  1. Create a swirl throughout the glass using the caramel sauce in a piping bag.
  2. Place half of the Pacojet contents of Callebaut Gold ice cream into a blender along with 75 g of caramel sauce
  3. Blend with milk until desired consistency.
  4. Pour the milkshake into a milkshake glass and top it with whipped cream
  5. Place Dark fans on the whipped cream and top with a Maraschino cherry and caramel sauce

View tools

  • Piping Bag
  • Blender
  • Milkshake glass