Chocolate milkshake is the recipe for today. A classic, all-American recipe for chocolate malted milkshakes.
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 and chocolate, 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. You can buy ice cream, and Chocolate Bon Appetit. Non-Alcoholic! The best thick and full of chocolate and CHOCOLATE MILKSHAKE! Super easy to make and extremely delicious!
Homemade Chocolate Syrup or Buy chocolate:
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.
Cocolate Ice cream:
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.
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