Copycat Shake Shack Chocolate Frozen Custard Recipes

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COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD



Copycat Shake Shack Vanilla Frozen Custard image

Make and share this Copycat Shake Shack Vanilla Frozen Custard recipe from Food.com.

Provided by EmKenBken

Categories     Frozen Desserts

Time 1h20m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 6

5 egg yolks
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
  • In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
  • Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
  • Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
  • Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.

COPYCAT SHAKE SHACK CHOCOLATE FROZEN CUSTARD



Copycat Shake Shack Chocolate Frozen Custard image

Make and share this Copycat Shake Shack Chocolate Frozen Custard recipe from Food.com.

Provided by EmKenBken

Categories     Frozen Desserts

Time 35m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 8

3 ounces bittersweet chocolate, finely chopped
6 large egg yolks
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/8 teaspoon salt
1/2 teaspoon real vanilla extract

Steps:

  • Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
  • In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
  • Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
  • Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
  • Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.

Nutrition Facts : Calories 556.4, Fat 43.5, SaturatedFat 25.1, Cholesterol 408.1, Sodium 159.6, Carbohydrate 36, Fiber 1.8, Sugar 30, Protein 9.8

COPYCAT SHAKE SHACK SHACK ATTACK CONCRETE



Copycat Shake Shack Shack Attack Concrete image

How do you describe a frozen chocolate custard that has everything a kid could imagine putting in it? Maybe you could just call it a Shack Attack? Hint: Cookie dough, dark chocolate chunks, truffles and fudge sauce.

Provided by EmKenBken

Categories     Ice Cream

Time 59m

Yield 1 1/2 Quarts

Number Of Ingredients 13

Copycat Shake Shack Chocolate Frozen Custard for base custard
0.5 (16 1/2 ounce) package refrigerated chocolate chip cookie dough, such as tollhouse, cut into 1- inch pieces
6 chocolate truffles, dark chocolate, such as Lindt
7 ounces dark chocolate, roughly chopped
1 cup heavy cream
4 tablespoons unsalted butter
1/3 cup light brown sugar, firmly packed
1/3 cup light corn syrup
1/8 teaspoon fine salt
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1 tablespoon real vanilla extract
1/2 cup chocolate sprinkles

Steps:

  • Make Chocolate Frozen Custard:.
  • https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
  • Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks.
  • Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce.
  • Fudge Sauce:.
  • in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles.

Nutrition Facts : Calories 2630.3, Fat 192.6, SaturatedFat 110.5, Cholesterol 336.3, Sodium 680.8, Carbohydrate 255.2, Fiber 29.1, Sugar 70.4, Protein 30.4

FROZEN CHOCOLATE CUSTARD



Frozen Chocolate Custard image

I came up with this recipe after a lot of experimentation. I tried using as many methods as I could think of using different pots and heat settings. I even tried using a double boiler. Every time the result was curdled eggs. After a lot of research, I decided to try using the microwave. I can tell you that there is no other way to make custard! I've made several batches now and each one has been thick and smooth without and eggy taste. This is exactly the way custard should be and it makes for some great ice cream.

Provided by denrayr

Categories     Ice Cream

Time 1h30m

Yield 2 quarts

Number Of Ingredients 11

1 cup sugar
1 cup water
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1 pint half-and-half
3 eggs
3 egg yolks
3/4 cup sugar
3 tablespoons honey
1/2 teaspoon salt
1 pint whipping cream

Steps:

  • "chocolate syrup".
  • Combine the sugar, water, and cocoa in a medium sauce pan.
  • Stirring constantly, bring the mixture to a rapid boil.
  • Remove the mixture from the heat and allow it to cool.
  • Once cool stir in the vanilla.
  • "custard base".
  • Start by heating the half and half in the microwave.
  • Heat for 2 minutes, then stir.
  • Check the temperature with a thermometer.
  • Heat for 30 seconds, then stir.
  • Check the temperature again.
  • Continue heating for thirty second increments until the half and half reaches 170 degrees.
  • Place the eggs and yolks in a blender.
  • Blend on the slowest setting until thoroughly mixed.
  • Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
  • Heat the mix in thirty second increments until it again reaches 170 degrees.
  • Set aside to cool.
  • Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
  • Pour the chocolate, custard, and whipping cream into your ice cream maker.
  • Freeze according to the ice cream makers directions.

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