I love ice cream as much as the next person, but milkshakes have never been my thing. I've never even made a milkshake before. Until this week, that is. The recipe on the Baked Sunday Mornings schedule for today is "Malted Vanilla Milk Shakes."
The recipe is easy. You scrape the seeds from a vanilla bean and blend them with cold milk; add vanilla ice cream and malted milk powder; blend until thick and creamy; and serve garnished with crushed malted milk balls.
While trying to get a picture of the milkshake, I realized that a white milkshake is a challenging photographic subject. In the photo on the left, you can see flecks of vanilla seeds that tended to sink towards the bottom of the glass; I'm calling the photo on the right an "action shot."
This milkshake tastes exactly like you imagine it would given its ingredients: creamy, cold, very vanilla-y, very malt-y. The malt balls in particular added some terrific crunch -- if you add enough mix-ins to a milkshake, it begins to resemble a Blizzard or a McFlurry. I like malt, so I thought that the milkshake was very tasty. I'm not generally a fan of eating vanilla ice cream plain (my favorite applications for vanilla ice cream are Coke floats and Dairy Queen dip cones), and these milkshakes take vanilla ice cream and turn it into something that's anything but plain.
Recipe: "Malted Vanilla Milk Shakes" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
The recipe is easy. You scrape the seeds from a vanilla bean and blend them with cold milk; add vanilla ice cream and malted milk powder; blend until thick and creamy; and serve garnished with crushed malted milk balls.
Recipe: "Malted Vanilla Milk Shakes" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
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