Hubert Keller and Penelope Wisner | Burger Bar | Wiley, 2009 | Makes 1 drink
I’ve noticed that when it comes to burgers, even the most sophisticated palates revel in the combination of juicy burgers and indulgent milkshakes. We serve a lot of them and take the time to make them right: to order, with hand-scooped high-fat ice cream blended as they once were, with stick blenders. This amount is enough to make two smaller servings, but instead we serve the extra on the side in the frost-beaded metal blending container. They almost always come back to the kitchen empty.
Build your own: Milkshakes offer a great opportunity for invention garnishing—colorful straws both plastic and edible, crushed nuts and colorful candies, chocolate curls, powdered cinnamon and cocoa; sprinkles and, of course, cherries—fresh, maraschino, or preserved sour cherries. For adult versions, add your favorite liquor and/or liqueurs.—Hubert Keller and Penelope Wisner
convert Ingredients
1/4 cup heavy cream
1 teaspoon superfine sugar
Dash of vanilla extract
1 1/4 cups premium ice cream (vanilla, strawberry, chocolate, etc.)
1/3 cup whole milk
1 teaspoon very finely chopped nuts
Chocolate curls
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Directions
1. In a small bowl, whip the cream until frothy. Continue whipping, while adding the sugar gradually, until firm peaks form. Fold in the vanilla and set aside until needed. Pack the whipped cream into a pastry bag fitted with a star tip.
2. In a blender, blend the ice cream and milk until smooth. Pour into a tall glass, pipe on a generous mound of the whipped cream, add a straw, and garnish with the chopped nuts and chocolate curls.
3. Serve any remaining shake on the side.
Recipe © 2009 Hubert Keller and Penelope Wisner. Photo © 2009 Bill Mine.
All rights reserved.
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