Mark Rosati (Shake Shack's Culinary Director) puts a spin on the classic vanilla shake recipe from our debut cookbook "Shake Shack: Recipes & Stories" by sprinkling Food52's signature Burnt Toast flavored crumbs on-top of creamy frozen vanilla custard along with some good ol' fashioned whipped cream and orange zest.
HOT TIP: Shake Shack is launching a trio of new Featured Shake flavors on August 7th:
Raspberry Cheesecake – Cheesecake custard blended raspberry puree and topped with whipped cream and dehydrated raspberries
Salted Caramel Pretzel – Salted caramel frozen custard blended pretzels and topped with whipped cream
Chocolate Cookies & Cream - Chocolate frozen custard blended with chocolate cookie crumbles and topped with whipped cream —Shake Shack
FROZEN VANILLA CUSTARD:
Makes about 1 quart
Pure Vanilla Extract
SALTED CARAMEL SAUCE:
Makes 1 ½ cups
BURNT TOAST CRUMBS:
Makes 1 cup
4 slices Pain de Mie bread, about ½” thick each
In This Recipe
Put the egg yolks and sugar into a heavy medium saucepan and whisk until smooth. 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.
Strain the custard into a medium bowl. Stir in the salt and vanilla. 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.
Churn the custard in an ice cream maker following the manufacturer’s instructions. Scoop the custard into a quart container with a lid, cover, and store in the freezer for at least 2 hours, until firm. Custard can be kept up to a month in the freezer, but we prefer to eat it within 24 hours!
Put sugar and 1/3 cup water into a deep medium pot. Swirl the pot to moisten the sugar. Bring to a boil over medium-high heat, gently swirling the pot often to help dissolve the sugar into a clear syrup.
Boil the syrup until it smokes and just begins to turn a deep caramel brown, 5 to 8 minutes. The syrup will continue to brown very quickly. Be careful it doesn’t burn. When the syrup is uniformly brown, quickly and carefully add the cream, stirring until the sauce is smooth and returns to a boil, about 1 minute. Remove the pot from the heat. Stir in the salt. Caramel Sauce will keep, covered and refrigerated, for up to 1 week.
Toast bread slices until dark brown in color with blackened areas starting to form. While toasting, turn the slices every couple of seconds to promote even and uniform browning.
Place toasted slices in a food processor and pulse into fine breadcrumbs.
Put 1½ cups Frozen Vanilla Custard (recipes below), 1 tablespoon Burnt Toast Crumbs, ¼ cup Salted Caramel Sauce, ¼ teaspoon fresh orange zest and ¼ cup milk in a blender. Blend on high until smooth. Pour into a glass and top with whipped cream and a little sprinkle of Burnt Toast Crumbs and orange zest before serving