Shake Shack’s Frozen Vanilla CustardRecipe By: Shake Shack
This is Shake Shack’s master recipe for their Concretes (dense frozen custards) and milkshakes. It’s tweaked so you can make it at home. A plain base like this is a perfect canvas for an array of toppings. (Or streak them into the pan before you freeze). We love the combination of dulce de leche, spicy roasted peanuts and crushed chocolate-covered pretzels.
- 5 egg yolks
- 1⁄2 cup sugar
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups milk
- Pinch salt
- 1 tsp good-quality pure vanilla extract
Plan Ahead: Custard base needs about 4 hours to chill before churning and 2 hours to firm up in freezer.
- In heavy medium saucepan, whisk egg yolks and sugar until smooth. Whisk in cream and milk. Cook over medium heat, stirring frequently with wooden spoon, until custard reaches temperature of 170°F on instant-read thermometer, or is thick enough to coat back of spoon.
- Strain custard into medium bowl. Stir in salt and vanilla. Set bowl into larger bowl filled with ice, then stir custard frequently until cooled. Cover and refrigerate until completely chilled, about 4 hours.
- Churn custard in ice cream maker, following the manufacturer’s instructions.
- Scoop into quart container with lid or pan, add desired toppings. Store in freezer for at least 2 hours, until firm. Custard can be kept up to a month in freezer, but we prefer to eat it within 24 hours!