We don't know about you but when we're in need of a frozen treat, Shake Shack is our go-to fast food restaurant. But if you don't happen to be strolling around the mall or have time to order from the fast food restaurant when you need a quick pick-me-up, it's a great idea to have the outlet's cool dessert stored away in your freezer.
Read on to find out how to make their Frozen Vanilla Custard.
- 5 egg yolks
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- Pinch of salt
- 1 teaspoon good quality pure vanilla extract (such as Nielsen-Massey)
- 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 degrees 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.
- North American
- 1 quart
- Cook Time
- 20 minutes