Homemade strawberry ice cream is the bomb. That’s a given. But a malted milkshake with homemade strawberry ice cream?? I kid you not: mind blowing. And this is coming from a malted milkshake obsessive who never even orders strawberry (I’m partial to a black and white malted: vanilla ice cream, chocolate syrup, malted milk powder – memorialized in an icebox cake of the same name (if you’re curious). But even though I may not move in the strawberry direction when ordering a milkshake or a cone, I know a ten-year-old who is over the moon for strawberry ice cream and strawberry milkshakes. And every late spring/early summer – for kind of a while now – I have been making homemade strawberry ice cream for him (and the rest of us) using the strawberry ice cream recipe that conveniently came with my ice cream machine.
In all honesty, I was originally drawn to my machine’s recipe because it did not call for preparing a custard. Instead, you simply pour blended-up strawberries, sugar, heavy cream, milk, and a splash of lemon juice into your machine, and 30 minutes later you’re eating ice cream. I have been known to search out and take a short-cut in the kitchen now and again and I really am partial to recipes with short ingredient lists and simple instructions. Thus, this particular strawberry ice cream recipe fit my bill perfectly. But having developed quite a few custard-based ice cream recipes for others over the years (this peppermint stick ice cream I developed is based on my childhood favorite, eaten at Brighams, kind of on the frequent-side), I get it that making a custard is not all that difficult or labor-intensive. And so, when it came time to develop my very own strawberry ice cream, I knew it would start with yolks, eggs and warm cream, and i knew I would look at Fine Cooking and the New York Times, for a little refresher course from those who have dropped some serious ice cream-making science in the past.
But here’s the thing: I also knew that said custard-based ice cream was destined to become a malted-milkshake, as the 10-year-old and I are hardly the only ones who dig milkshakes around here – the 11-year-old insists that we each drink one weekly from the Red Rooster Drive-In, and the 49-year-old is completely on board with the mandate. So, despite how much I knew about how the ice cream itself would come about, a bit of malted-milkshake research was in order. I learned about the appropriate amount of malt from Martha Stewart, the trick to boosting strawberry flavor from The Kitchn (you add additional pureed strawberries prior to adding the ice cream), and, finally, general milkshake making skills and the importance of a dollop of whipped cream atop your shake from the Tasting Table.
and I am happy to report that the 10-year-old was beyond thrilled to consume his favorite of shakes in copious amounts and at home, to boot, and the 11-year-old (and 49-year-old) both declared it the best shake ever – music to my ears, if you have to know.
Strawberry Malted Milkshakes (With Homemade Strawberry Ice Cream)
For the ice cream
- 4 cups of washed hulled, and sliced strawberries (i.e.: slice before measuring)
- 1/4 cup light brown sugar
- 2 tsp lemon juice
- 2 tsp pure vanilla extract
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cups granulated sugar divided (a tablespoon or two more, if your strawberries are not very sweet)
- 1/4 tsp salt
- 5 yolks
For the milkshakes
- 1 cup sliced strawberries
- 2 to 3 tbsp granulated sugar
- 1/3 cup malted milk powder
- 1/2 cup whole milk
- 4 cups/1 pint of homemade strawberry ice cream or store-bought
- Freshly whipped cream 1 cup of heavy cream, whipped until still a bit droopy and 4 strawberries for garnish
For the Ice Cream
- Combine the strawberries, brown sugar, lemon juice, and vanilla in a medium-sized bowl and mash all of the ingredients together using a wooden spoon or rubber spatula. place in the refrigerator to macerate and chill.
- Whisk the milk, cream, 1/2 cup of the granulated sugar, and salt in a heavy bottomed large saucepan. Simmer the mixture over medium heat.
- Meanwhile, in a medium sized bowl, whisk the yolks, and 1/4 cup of the granulated sugar until frothy. Once the milk mixture simmers, temper the yolk mixture by adding a little of the warm milk/cream to the yolks and whisking. Continue adding the milk/cream to the yolks, a little at a time, until the temperature of the yolks rises. Then, whisking constantly, pour the tempered yolks into the saucepan of milk/cream on the stove. Stir the custard constantly with a wooden spoon or a heatproof spatula until it thickens slightly and — once coated in custard — your finger leaves a trail on the spoon/spatula. Do not boil.
- Strain the custard (I skipped this step, but straining is a good idea if you are concerned that your yolks may have curdled a bit) into a medium sized bowl and place in the refrigerator until chilled. This can take several hours, and can be sped up by placing the bowl in the freezer. If you do place it in the freezer, stir the mixture periodically to ensure it does not freeze solid. Once chilled, combine the custard with the macerated strawberries and transfer the strawberry custard to your ice cream maker, and freeze the custard, following the manufacturer’s instructions. Transfer to a freezer-proof container and store in the freezer until ready to use (although some of us like it straight from the machine and still a bit soft).
To make the milkshakes
- Chill four glasses in the refrigerator (or freezer, if you dare).
- Combine the strawberries and the sugar in a small bowl and place in the refrigerator to chill and macerate.
- In a blender, combine the malted milk powder and milk and blend on medium speed until the powder has completely dissolved. Add the strawberries and blend again. Add the ice cream and blend just until incorporated for a thick shake and a bit longer for a thinner one. Pour into chilled glasses, top with whipped cream, garnish with a strawberry, stick in a straw and serve.