by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

Okay, I’ll admit it. When push comes to shove, I’m not really a caramel guy. I know I’m in the minority, though, because most people just love the stuff. In fact, as I talked up this book to my friends, I stopped counting the number of them who said, “Ohh, you’d better have a caramel shake in there.”
So here it is, caramel lovers. I kept things easy by using caramel ice cream, rather than asking you to make homemade caramel, and I spiced things up a bit by adding malt, which, like the caramel itself, is a soft, sweet, mellow flavor. Food stylist Michael Pederson, clearly a caramel lover himself, thought that no caramel shake would be complete without a cap of whipped cream and drizzle of caramel sauce; you may want to follow in Michael’s footsteps here.

convert Ingredients
1/2 cup cold whole or lowfat milk (about 4 ounces)
1/4 teaspoon pure vanilla extract
1 tablespoon malted milk powder (about 1/2 ounce)
8 medium scoops caramel, caramel swirl, or dulce de leche ice cream (about 1 quart/24 ounces), softened until just melty at the edges

Method
1. Place the milk, vanilla extract, and malted milk powder in a blender and blend to mix thoroughly, about 15 seconds.

2. Add the ice cream and pulse several times tobegin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.

3. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Recipe © 2009 Adam Ried. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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