The first fancy milkshake recipe that I published drew a good reaction from readers. People naturally like milkshakes, especially when the heat of summer rolls around.
The first round of gourmet milkshake recipes will be easy to make. When suffering through the first summer heat wave, people look for conveniences, instead of slaving it out in the kitchen. Fortunately there are plenty of pre-made milkshake making products to choose from at an average grocery store. Chocolate Fudge and Strawberry Syrup make decorating a fancy milkshake much easier.
Pre-made ice cream from a grocery store is a nice convenience too. The problem is finding an ice cream product that truly is like homemade ice cream that is made from scratch. The selection process involves reading the list of ingredients and selecting an ice cream brand that is as organic as possible.
I own a professional grade stainless steel ice cream machine and I have published several ice cream recipes in the past. As time moves on the ice cream recipes will be transferred to this website, because ice cream truly is summertime street vendor food. Fancy milkshakes made with one of a kind ice cream flavors is as good as it gets!
*This entire recipe yields about 30 ounces of milkshake. (Enough for 1 extra large milkshake with some extra on the side!
Strawberry Syrup and Hot Fudge Painted Frozen Glass:
Pre-made strawberry syrup and hot fudge topping were used to garnish the milkshake glass in the photos. Some ice cream topping brands are better than others and it does pay to read the label. Choosing pre-made ice cream toppings that do not have a long list of artificial ingredients is best.
• The strawberry syrup has to be a thick consistency. If a pre-made strawberry syrup is not thick enough to paint the inside of a frozen glass, the syrup should be thickened. Heating a syrup, till it gently boils, then adding some corn starch slurry is one method of thickening strawberry syrup that is too thin. Simmering and reducing is another way to thicken a syrup.
• Chocolate fudge topping works better for painting a frozen glass than chocolate syrup.
• The chocolate fudge has to be warmed in a microwave or double boiler. The chocolate fudge should not be hotter than 99ºF or the frozen glass might crack from making contact with hot liquid. Letting the hot fudge cool to just above room temperature is best.
Step 1: Place a large 24 ounce lager glass or milkshake glass in a freezer.
Freeze the glass as close to 0º as possible.
Step 2: Place some strawberry syrup and warm hot fudge topping in separate plastic squeeze bottles.
Step 3: *Painting the glass has to be done quickly, because syrup will run down a warm glass!
Hold the frozen milkshake glass at an angle and use the squirt bottles paint a thin stream of syrup and fudge on the inside of the glass, while turning the glass. The object is to create an eye catching design.
Step 4: Place the painted milkshake glass back in the freezer till the milkshake mixture is ready.
Frozen whipped cream topping is a convenience, but the quality is low junk. A gourmet milkshake is better with fresh whipped cream.
Whipping fresh cream with sugar in a chilled mixing bowl produces the best whipped cream. A cake mixer with a whisk attachment works best.
Step 1: Place 1 cup of cream in a chilled mixing bowl.
Add 1/4 teaspoon of pure vanilla extract.
Add 1/2 tablespoon of sugar.
Step 2: Whisk till medium stiff peaks appear.
Step 3: Load the whipped cream in a star tipped pastry bag.
Keep it chilled in a refrigerator till the whipped cream is needed.
Wild Sour Cherry Puree:
Wild Cherries are usually called Sour Cherries. Jars of top quality Sour Cherries packed in their own juices are available at Eastern European food markets and Mediterranean food markets.
It is best to simmer sour cherries, some sour cherry juice and sugar together. The sour cherry mixture should be reduced to a syrup, then pureed, so the flavor is concentrated.
After the sour cherry mixture cools, it can be added to vanilla ice cream and blended to produce a rich tasting milkshake.
Step 1: Place 1 1/3 cups of preserved sour cherries from a jar with a proportion of the sour cherry juice in a sauce pot over low heat.
Add 3 tablespoons of sugar.
Simmer and reduce till the liquid becomes a medium thick syrup.
Step 2: Allow the sour cherry reduction to cool to room temperature.
Puree the cherry mixture.
Step 3: Chill the sour cherry puree in a refrigerator till it is needed.
Caramel Sugar Garnish:
A silicone baking mat is great for making amber sugar garnishes like the one in the pictures above. A piece of aluminum foil that is lightly brushed with vegetable oil can also be used. A thermometer can be used to gauge when the molten sugar reaches the amber temperature range, but the color of the sugar still must be judged by eye.
One thing to keep on mind is that the caramel sugar garnish must fit the contour of the glass, if it is going to stand up straight. Cutting a parchment paper outline of the glass and placing it on the silicone baking mat is a good idea.
Too much sugar is better than too little sugar when making caramel sugar garnishes. Any extra caramel sugar in the pot can be melted with water and used to flavor other recipes.
Step 1: Place a shallow pan of water on a countertop that is wider than the sauce pot that will be used to make the caramel. This will be used as a cooling bath.
Step 2: Place a small stainless steel sauce pot over high heat.
Add 1/2 cup of water.
Add 1 1/2 cups of sugar.
Step 3: Boil till the water evaporates and the molten sugar enters the candy stages.
Keep an eye on the sugar.
When the sugar approaches 330ºF, it will start to caramelize.
Allow the sugar to caramelize to a light amber brown color.
Step 4: Immediately dip the bottom of the sauce pot in the pan of water on the countertop, to stop the sugar from becoming darker.
Step 5: Use a spoon too gauge when the caramel sugar is cool enough to stream. When a spoonful of caramel can be slowly poured off of the spoon back into the pot, then it is cool enough.
Step 6: Immediately use the spoon to stream a design of caramel sugar on a silicone baking mat.
Allow the caramel garnish to cool to room temperature.
Gently bend the silicone baking mat to free the caramel glass garnish.
Place the caramel garnish where it will not be damaged.
Wild Sour Cherry Milkshake:
Making a little bit of extra milkshake is a tradition!
Fancy milkshakes have to be assembled quickly, so be ready to work fast.
Step 1: Place 20 ounces of French Vanilla Ice Cream in a milkshake blender container. (About 3 cups.)
Add 3/4 cup of chilled milk.
Add the reserved concentrated wild sour cherry puree.
Step 2: Blend till the ingredients are thoroughly combined.
Pour the milkshake in the frozen painted glass, but leave about 3/4" of empty space at the top.
*The milkshake is aerated after blending, so the volume will expand after it is poured!
Step 3: Use the pastry bag to pipe some whipped cream on top of the milk shake.
Insert the caramel sugar glass garnish into the milkshake through the whipped cream, so it stands straight up straight.
Use the squeeze bottle to paint some chocolate fudge on the whipped cream.
Garnish with mint sprigs.
Serve any extra milkshake on the side!
This certainly is a modern looking fancy gourmet milkshake! A Wild Sour Cherry Milkshake tastes so good, that getting a case of "brain freeze" from sipping too fast is practically guaranteed!