Medium

Makes: 1.5 Milkshakes

The process of making a perfectly pretty and satisfying vanilla milkshake from beginning to end is worth every step.

The process of making a perfectly pretty and satisfying vanilla milkshake from beginning to end is worth every step.

Shelf life:: 1 Hour
Conservation:: Freeze until serving at room temperature

Containing: 2 Components

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Demonstration video<span>Vanilla Milkshake</span>

Demonstration videoVanilla Milkshake

416 g

heavy cream
221 g

whole milk
107 g

granulated sugar
1 g

Kosher salt
105 g

egg yolks
1 piece(s)

vanilla bean

Pour the cream and milk into a pot and whisk in 350g of sugar, salt, vanilla seeds, and vanilla pod. Stir until sugar and salt have dissolved. Warm until steam comes through.
Remove from heat, cover with plastic wrap, and let steep for 15 minutes.
Whisk together the egg yolks and the remaining sugar until uniform.
Temper the dairy mixture. Combine the egg yolk mixture with the dairy mixture.
Cook to nappe or 84°C (183°F)
Strain into a bowl and cool in an ice bath
Transfer to paco jet canister and freeze overnight
Spin right before making the milkshake

Tools

Whisk
Strainer
Thermometer
Bowl (s)
Plastic wrap
Spatula(s)
Pot
Pacojet
Induction burner
Pacojet canister

Q.S.

glucose syrup
Q.S.

Mona Lisa Mini Crispearls™ - Chocolate - 0,425kg
Q.S.

vanilla ice cream
113 g

milk

Place glucose syrup into a small piping bag. carefully rim the edge of your milkshake glass with glucose syrup.
In a bowl, place your ML mini Crispearls. Dip the rim of the milkshake glass into the mini Crispearls to line the edges.
Place vanilla ice cream into a blender
Blend with milk until desired consistency.
Pour the milkshake into a milkshake glass and top it with whipped cream