When you think of the perfect pairing for a hot summer afternoon, what often comes to mind? A juicy burger? Crunchy fries? I’ve found the ideal answer lies in an indulgent and creamy shake—a frozen custard shake that’s as rich as it is delicious.
And not just any frozen custard, but the kind that takes you straight to the iconic Shake Shack. Today, I’m thrilled to guide you through the delightful process of making Shake Shack’s famous frozen custard right at home.
What is Shake Shack Frozen Custard?
Shake Shack’s frozen custard is a luxurious dessert treat, often described as the creamier cousin of ice cream. It boasts a rich texture due to the egg yolks used in the recipe. This frozen custard combines heavy cream and whole milk to elevate its creaminess.
The recipe’s secret is in the right balance of ingredients that come together to create a smooth, silky, and wholesome dessert experience. Let’s dive into the ingredients that will bring this delightful dish to life in your kitchen.
The Ingredients
To make Shake Shack’s delicious frozen custard, you will need the following ingredients:
- 5 large egg yolks, at room temperature
- ⅔ cup (5oz/142g) fine white sugar
- 1 tablespoon bourbon or dark rum (optional, but it adds depth)
- ½ teaspoon ground cinnamon (for that warm hint of spice)
- 2 cups (16 floz/480ml) rich heavy whipping cream
- 1 cup (8 floz/240ml) full-fat whole milk
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla bean paste (because vanilla makes everything better)
These ingredients meld beautifully together to create a custard that’s not shy on flavor or creaminess.
How to Make Shake Shack Frozen Custard: A Brief Overview
Before we jump into the nitty-gritty of making this delight, let’s have a quick peek at the process. You’ll whisk together the egg yolks and sugar, add in cream and milk, and cook it until you achieve that custard-like texture. After chilling it, you’ll churn it in an ice cream maker for that perfect scoop. Now, let’s break it down step by step!
Step 1: Preparing the Base
In a medium-sized bowl, whisk together the egg yolks and sugar until well blended and slightly thickened. You’ll want everything to look smooth and inviting. Trust me; this sets the stage for the richness to come.
Step 2: Combining Ingredients
Next, in a saucepan, combine the heavy cream, whole milk, salt, and cinnamon. Heat this mixture over medium heat until it starts to steam, but don’t let it boil! Remove from heat, and slowly pour about a third of the warm milk mixture into the yolk-sugar mixture, whisking continuously to temper the eggs.
Step 3: Cooking the Custard
Pour the warmed egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. This might take about 5-7 minutes. You’ll know you’re ready when you can run your finger through the custard on the spoon and see a clear line.
Step 4: Adding Flavors
Remove from heat and stir in the vanilla bean paste and the bourbon or dark rum if you’re using it. These additions work wonders in elevating the flavor.
Step 5: Cooling Down
Next, transfer the custard to a clean bowl. Cover it with plastic wrap, pressing the wrap onto the surface to prevent a skin from forming. Allow this to cool at room temperature for about 30 minutes before placing it in the refrigerator for at least 4 hours or overnight. Patience pays off, folks!
Step 6: Churning Time
Once chilled, it’s time to churn! Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes until it reaches a soft-serve consistency.
Step 7: Firming Up
After churning, transfer the custard to an airtight container. Freeze for about 2-4 hours to firm up further. Your frozen custard will be ready to enjoy!
Notes: Tips for the Perfect Custard
Here are a few helpful tips to ensure your custard turns out perfectly every time:
- Use Room Temperature Egg Yolks: This gives a smoother mixture. Cold yolks can lead to a clumpy custard.
- Don’t Rush the Cooking: Keep the heat low and stir constantly to avoid scrambling the eggs.
- Use Quality Ingredients: The cream and milk quality impacts the final flavor. Use the best available.
- Chill Thoroughly: Let it cool completely to improve texture and prevent ice crystals.
- Be Mindful of Storage: If it’s hard to scoop after freezing, let it sit at room temperature for a few minutes before serving.
Storage Tips
You can store your frozen custard in a sealed container in the freezer for up to two weeks. However, to maintain the best texture, consume it within a week. Over time, the texture may become grainy, so freshness is key.
Nutrition Information
shake shack frozen custard recipe nutrition facts
Serving Suggestions
Here’s how you can enjoy this frozen custard:
- Top with Fresh Berries: Fresh strawberries, blueberries, or raspberries make for a delightful contrast to the creamy custard.
- Garnish with Chocolate Sauce: A drizzle of hot fudge or chocolate syrup ramps up the indulgence.
- Mix with Cookies: Crushed Oreos or chocolate chip cookies sprinkled on top enhance texture and flavor.
- Make a Sundae: Layer with caramel sauce, whipped cream, and a cherry on top for the ultimate classic treat.
- Create a Float: Pour some soda (like root beer or cream soda) over a scoop for a nostalgic twist.
What Other Substitutes Can I Use in Shake Shack Frozen Custard Recipe?
If you’re looking for alternatives in this recipe or just want to switch things up, consider:
- Milk Alternatives: Almond milk or oat milk can replace whole milk, although taste and thickness may vary.
- Alcohol-Free Vanilla: If you prefer not to use bourbon, opt for additional vanilla or vanilla extract.
- Cream Substitutes: You can use coconut cream for a dairy-free version, though it will impart a coconut flavor.
- Alternative Sugars: Try using honey or maple syrup instead of sugar for a more natural sweetness.
- Flavor Add-Ins: Swap out the cinnamon for nutmeg, or add coffee extract for a mocha custard!
Shake Shack Frozen Custard Recipe
Equipment
- Medium-sized bowl
- Saucepan
Ingredients
- 5 large egg yolks at room temperature
- ⅔ cup 5oz/142g fine white sugar
- 1 tablespoon bourbon or dark rum
- ½ teaspoon ground cinnamon
- 2 cups 16 floz/480ml rich heavy whipping cream
- 1 cup 8 floz/240ml full-fat whole milk
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla bean paste
Instructions
- In a medium-sized bowl, whisk together the egg yolks and sugar until well blended and slightly thickened. You’ll want everything to look smooth and inviting. Trust me; this sets the stage for the richness to come.
- Next, in a saucepan, combine the heavy cream, whole milk, salt, and cinnamon. Heat this mixture over medium heat until it starts to steam, but don’t let it boil! Remove from heat, and slowly pour about a third of the warm milk mixture into the yolk-sugar mixture, whisking continuously to temper the eggs.
- Pour the warmed egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. This might take about 5-7 minutes. You’ll know you’re ready when you can run your finger through the custard on the spoon and see a clear line.
- Remove from heat and stir in the vanilla bean paste and the bourbon or dark rum if you’re using it. These additions work wonders in elevating the flavor.
- Next, transfer the custard to a clean bowl. Cover it with plastic wrap, pressing the wrap onto the surface to prevent a skin from forming. Allow this to cool at room temperature for about 30 minutes before placing it in the refrigerator for at least 4 hours or overnight. Patience pays off, folks!
- Once chilled, it’s time to churn! Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes until it reaches a soft-serve consistency.
- After churning, transfer the custard to an airtight container. Freeze for about 2-4 hours to firm up further. Your frozen custard will be ready to enjoy!
Notes
- Use Room Temperature Egg Yolks: This gives a smoother mixture. Cold yolks can lead to a clumpy custard.
- Don’t Rush the Cooking: Keep the heat low and stir constantly to avoid scrambling the eggs.
- Use Quality Ingredients: The cream and milk quality impacts the final flavor. Use the best available.
- Chill Thoroughly: Let it cool completely to improve texture and prevent ice crystals.
- Be Mindful of Storage: If it’s hard to scoop after freezing, let it sit at room temperature for a few minutes before serving.
Nutrition
Frequently Asked Questions
Conclusion
Creating Shake Shack’s luscious frozen custard at home is a rewarding experience. With just a handful of simple ingredients and a little patience, you can whip up a treat that rivals your favorite shake shack’s offerings.
Enjoy it on its own, or get creative with toppings and combinations. After all, cooking is all about experimentation and having fun in the kitchen. So gather your ingredients, roll up your sleeves, and let’s get churning! Happy cooking!
