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Shake Shack's Chocolate Shake

SERVINGS
1
RATE THIS RECIPE
(24)
Shake Shack Chocolate Shake
Shake Shack
SERVINGS
1
RATE THIS RECIPE
(24)

Ingredients

Frozen chocolate custard (makes about 1 quart)
  • 1/4 cup unsweetened cocoa
  • 2 ounces 70% bittersweet chocolate, cut into small pieces
  • 5 egg yolks
  • 1/2 cup sugar
  • cups heavy cream
  • cups milk
  • 1 pinch salt
Chocolate shake
  • cups frozen chocolate custard (recipe above)
  • 1/2 cup milk

Chef notes

The obvious determining factor in this recipe is the quality of the chocolate. We seek out and use craft chocolate wherever possible. It does make a difference.

Special equipment: Ice cream maker

Preparation

For the frozen chocolate custard:

1.

Set the cocoa and chopped bittersweet chocolate aside in a large heatproof bowl.

2.

Put the egg yolks and sugar into a heavy medium saucepan and whisk until smooth. Gradually whisk in the cream and milk. Cook over medium heat, stirring frequently with a wooden spoon, until the custard reaches a temperature of 170°F on an instant-read thermometer or is thick enough to coat the back of the spoon.

3.

Pour the warm custard into the large bowl with the 2 chocolates and let it sit for a minute to melt the chocolate. Add salt and stir well, smoothly incorporating all the chocolate.

4.

Strain the custard into a medium bowl. Set that bowl into a larger bowl filled with ice, then stir the custard frequently until it has cooled. Cover the custard and refrigerate it until completely chilled, about 4 hours.

5.

Churn the custard in an ice cream maker following the manufacturer's instructions. Scoop the ice cream into a quart container with a lid, cover, and store in the freezer. Custard can be kept up to a month in the freezer, but we prefer to eat it within 24 hours!

For the chocolate shake:

Put the frozen chocolate custard and milk in a blender. Blend on high until smooth. Serve in a tall cold glass.