Hi Bold Bakers. I'm Gemma Stafford, professional chef and cookbook author and I live in Los
Angeles where Shake Shack is kind of a big deal not only for their hamburgers but for
their frozen custard. I have heard from so many of you and everyone on my team that I
need to go there and check it out. So I took a day off and made a little trip.
Where are we Gemma? Shake Shack.
I'm having their frozen custard it's absolutely delicious. I've been craving this so bad.
Just the texture of it's really soft and smooth. Like it's like soft serve and frozen custard
it's like creamy or it's Richard says he reminds me of like a 99 and I feel like I can make
a good attempt and make this for sure.
So to make our custard we're going to start out over here at the stovetop. Here I've got
a heavy bottom saucepan and into this i'm going to add in some milk. This is full fat
milk because fat equals flavors who want all that lovely fat in there. And then cream.
Now you can use heavy whipping cream pouring cream or any kind of cream for this. It doesn't
have to be whipped so any cream works great. And then what I'm going to do is just turn
the heat on to like a medium low heat and we're just going to let this kind of come
to a simmer we don't want it to boil respond to heat it up and get it nice and hot. So
let's come into a simmer we have a few minutes. Over here I have our eggs we're going to get
our egg mixture ready because this is a custard face ice cream so it's really lovely an Aggie
rich absolutely delicious. So here I have my egg yolks. into this i'm going to add in
my sugar and dairy. Very important I can't stress this enough salt. If you have been
to Shake Shack, you'll know that their custard is like a little bit salty, just full of flavor.
So don't be shy with the salt I strongly recommend it.
Then with the hand with just whisk these altogether just until it's kind of pale.
So you can see there's some small bubbles forming here you can also see a slight skin
on top of the milk mixture so that's perfect. What I'm going to do now is pour a little
bit over to our eggs and whisk immediately. This is called tempering and you want to get
the egg mixture the same temperature as the milk which you need to do with slowly so it
doesn't kind of shock the eggs and cook them mix in a little bit. Add a little bit more
as you do this, your eggs get warmer
and both mixtures become the same temperature. There we go just like that. This is a really
important technique when it comes to baking and you use the largest specially in custard
making. So all our hot liquid is added in here so go ahead and pour it back into the
sauce pan.
You don't have to clean the sauce pan
and then on a low ish heat. You just want to cook this until it's simmering.
So this custard is very creamy. It's very eggie. It is it's different to ice cream.
It's just it's like more custardy than ice cream is an ice cream is traditionally a custard
but this kind of just seems to have more eggs more richness, more creaminess to us. To be
honest with you I I challenge you not to eat this off the spoon as the ice cream is churning
because it is insane.
Okay, so it does take a few minutes but as you can see, the custard is starting to thicken
as coating the back of the spoon. So now what I'm going to do is get this bowl I've got
a strainer here, I'm going to pour my cluster through the strainer.
You always want to do this when making custard to strain us because you can end up with little
bits of sugar, little bits of egg yolk, whatever it is, you just want to make sure that your
cluster base is really smooth so you get like this really lovely silky smooth custard on
your tongue.
Okie dokie now just the very last thing we're going to do is add in some vanilla extract.
Now just like the salt Don't be shy with the vanilla extract because that's what really
makes this like just so delicious. Okay, we're gonna set this over to the side we got a cool
down completely and then it's ready to turn.
Okay, so it has been 20 minutes. My ice cream base is nice and cold I did put it on a bowl
of ice water, and now it is time to churn us. So here I have my ice cream machine. Unfortunately
with this recipe, you do have to have an ice cream machine to churn the base was all of
the hard work is well worth us. So I'm just gonna turn on the machine
for my custard.
So Zach, check this out. As you can see in here it's starting to thicken and churn really
well. It's getting nice and thick. The thing about it is is that this is kind of the first
stage
We are not there yet. We're looking for something more like soft serve ice cream.
So now we're making some progress. It's looking like soft serve ice cream. It's lovely and
thick, but I can't wait anymore. This is my favorite part.
Try and resist scooping it straight out of the machine
This tastes so much like the real thing I can't wait to see what Kevin thinks.
scoop your custard out of your machine into a freezable container pop it into the freezer
for around three to four hours minimum I like to keep it still nice and soft and then you
can scoop it and enjoy
so check that out Come on and Kev
I'm ready you're gonna spoon ready for me to the reason oh my gosh
The reason I don't let it like get really like I think it's best even when it's still
kind of soft and like not warm but like just soft and room temperature ish like when you're
going to eat this let it sit at room temperature for a bit. Well first of all, it instantly
brings me back to the original Shake Shack frozen custard like, isn't it you like nailed
it? I don't know how I did. Yeah.
It tastes like Shake Shack. It's just incredible. I adore the Shake Shack one. This is insane.
Well, it's it's the consistency and flavor. All of that. That's incredible. And I love
the little cup as well. Nice well done to kind of set the mood.
Nice. for lots more videos like this. Lots more recipes, make sure you subscribe to my
channel and I'll see you back here again very soon. And I'll see you later.