Thick Vanilla-Caramel Milkshake

Ingredients

• 360 g Good-quality vanilla ice cream
• 180 ml Very cold whole milk
• 80 g Dessert caramel sauce
• 1 tsp Natural vanilla extract
• 1 pinch Fine salt
• 60 g Canned whipped cream
• 2 pieces Candied cherries in syrup

Method

1. Chill the glasses in the freezer while the ingredients are being prepared. The glass should be cold to the touch: this slows melting and keeps the milkshake thick for longer.
2. Take the vanilla ice cream out only a few moments before working with it. It should be soft enough to pack into the pint, but still firm and very cold, with no puddle of melted ice cream around the edges.
3. Pack the ice cream into the pint, avoiding large air pockets. Smooth the surface with the back of a spoon so the paddle catches evenly.
4. Add the very cold whole milk, caramel sauce, natural vanilla extract, and fine salt. The liquid should flow evenly around the ice cream without exceeding the appliance's safety marks.
5. Install the pint in the ice cream maker and start the milkshake program. The mixture is ready when the sound becomes more even and the surface looks smooth, glossy, and thick, with no visible ice crystals.
6. Open the pint and check the texture. If the milkshake holds a very thick ribbon on the spoon, add a small splash of cold milk and briefly run the milkshake program again. If it is already coating and drinkable, do not process it further.
7. Pour immediately into the chilled glasses. The stream should fall slowly and form a slightly rounded surface, a sign of a dense milkshake rather than flavored milk.
8. Drizzle a little of the remaining caramel sauce inside or over the glasses if desired, then crown with whipped cream. Finish with the candied cherries, as in a classic American soda-fountain service.
9. Serve immediately with a wide straw and a long spoon. The milkshake is at its best while still icy, frothy on top, and creamy in the center.

Nutrition

Per serving

Energy

683.4 kcal

Protein

10.66 g

Carbohydrate

80.41 g

Fat

36.28 g

Fibre

0.05 g

Calcium

1071.49 mg

Iron

2.01 mg

Magnesium

102.14 mg