Milkshake Recipe

Anyone got a really good Milkshake Recipe like those they use at the Shake Shack in NY?
Like the Black & White or the Carmel???
I need an actual recipe not generalities nor unproven recipes from the web, please.
Jack

The Shake Shack uses this equipment for the frozen custard. The frozen custard is the thick creamy rich base for the shakes...
 
 http://www.rossmanufacturing.com/
 
It is much to do with the equipment.
 
 

For those two Shake Shack items you mention, I think they use chocolate fudge and caramel sauce instead of just syrups. Milk is also added. Sorry, don't have a recipe, just some industrial espionage.

I make great black and white shakes at home on an old-fashioned shake maker.

I use:

1 pint vanilla ice cream
2/3 cup whole milk
2 tablespoons vanilla syrup (I prefer syrup, like they use at coffee shops to extract)
Hershey's chocolate syrup; the better kind, from the can. I've never measured the amount of syrup I put in, but I use a pretty good amount. It obviously depends on how strong you want the chocolate flavor to be.
Malt power is optional.

I usually put the syrups and malt powder in the milk early and give it a good mix, then stick the metal container in the freezer for 10-15 minutes. I read somewhere that colder milk makes for a better shake.

CCinNJ


The Shake Shack uses this equipment for the frozen custard. The frozen custard is the thick creamy rich base for the shakes...
 
 http://www.rossmanufacturing.com/
 
It is much to do with the equipment.
 
 

I use this. 
  
 
I restored it a year ago and it sits on the Bar.
 
I use it all the time and you can buy them on ebay for under a 100 dollars.
You will have to restore it though.
 
I alos like to make a Vanilla Shake and add cinnamon and 1 entire McDonalds Apple Pie Cut into 6 pieces and add it to the shake the last 30 seconds. You want it to mix in but still be in pieces. I have never done it in a blender. But I am sure you could but maybe for only a spin or 2....Russ
 

Chink's in Philadelphia keeps the milk in a freezer set so the milk becomes a slurry.  They say it makes and better shake and is hard to argue with them.  Possibly because all the major ingredients are closer to the same temperature at the start of mixing.

I've been experimenting with milks and creams and find that light cream makes a great, though expensive, shake.  Heavy cream is just too much of a good thing.

It's a complicated process to develop the right consistency without breaking the bank on the expensive dairy or expensive equipment. Most recipes without in-depth research will start with commercial ice cream etc. That makes a shake but nothing like a Shake Shack shake. Some know more than they share...when they know they might be on the track for something special.  I take advantage of every hint that is out there to be had.

Russ Jackson

CCinNJ


The Shake Shack uses this equipment for the frozen custard. The frozen custard is the thick creamy rich base for the shakes...
 
 http://www.rossmanufacturing.com/
 
It is much to do with the equipment.
 
 

I use this. 
  
 
I restored it a year ago and it sits on the Bar.
 
I use it all the time and you can buy them on ebay for under a 100 dollars.
You will have to restore it though.
 
I alos like to make a Vanilla Shake and add cinnamon and 1 entire McDonalds Apple Pie Cut into 6 pieces and add it to the shake the last 30 seconds. You want it to mix in but still be in pieces. I have never done it in a blender. But I am sure you could but maybe for only a spin or 2....Russ
 

There is a link between Multimixer and Mc Donald's. Ray Kroc sold Multimixers to Mc Donald's. That was how he discovered the small business of Mc Donald's and where it all began.

phlmaestro
I make great black and white shakes at home on an old-fashioned shake maker.

I use:
1 pint vanilla ice cream
2/3 cup whole milk
2 tablespoons vanilla syrup (I prefer syrup, like they use at coffee shops to extract)
Hershey's chocolate syrup; the better kind, from the can. I've never measured the amount of syrup I put in, but I use a pretty good amount. It obviously depends on how strong you want the chocolate flavor to be.
Malt power is optional.

I usually put the syrups and malt powder in the milk early and give it a good mix, then stick the metal container in the freezer for 10-15 minutes. I read somewhere that colder milk makes for a better shake.

Sounds good and the milk trick is a neat tip
Thank You
Jack

Russ;
That's a neat unit I have always loved those mixers. They remind me of my steak and shake days, after football games and love in the back seat. LOL But on a more serious note: where did you get the parts, and how did you have the outside redone? Give us a tutorial on the process.
Thanks
Jack

As cold as possible on everything is important. The issue with ice cream in shakes is the overrun. Whipping more and more air into a higher butterfat product defeats the purpose when going for the rich texture. Even when using the heaviest cream available creating more overrun creates thnner shakes.

CCinNJ


As cold as possibe on everything is important. The issue with ice cream in shakes is the overrun. Whipping more and more air into a higher butterfat product defeats the purpose when going for the rich texture. Even when using the heaviest cream available creating more overrun creates thnner shakes.

What the heck is overrun?

The percentage of air whipped into ice cream. The least expensive ice creams have the highest percentage of overrun.

So CC when you wrote"As cold as possible on everything is important. The issue with ice cream in shakes is the overrun. Whipping more and more air into a higher butterfat product defeats the purpose when going for the rich texture. Even when using the heaviest cream available creating more overrun creates thnner shakes."

Are you saying that the longer you run a shake on a mixer the more air you pump into it and the thinner it'll get? Or are you talking about the original manufacturing process or both LOL

Both. If you start with ice cream and whip a ton of air into it...it will produce a thinner shake. This is why Shake Shack starts with a custom frozen custard base and does not beat the bejeezus out of it.

So I don't have a soft serve machine and want to make a good shake what do I look for in the ice cream line? Is there a hint in the ingredients list or what?

Gelato is the best bet. Pretty much the same ingredients as the best of the best ice creams or custards with very little to no overrun. Adding the coldest dairy as possibe to produce a shake. Hand-crafted with mix-in choices or as little time and horsepower as possible while mixing with any machine.

Well Consumer reports was no help, but the last line was interesting,

"If you're interested in literal or figurative belt-tightening, buy the lighter versions of Breyers or Edy's (Dreyer's in the West). Per half-cup serving, they cost less than half as much as those from Häagen-Dazs and Ben & Jerry's and have far fewer calories—a reminder that "light" is relative. The lighter Häagen-Dazs and Ben & Jerry's we tried actually have more calories and sugars than the regular Edy's and Breyers.

OK here is a small portion of a Forbes Traveler article on ICE CREAM, with the link to the site below.

Graeter’s, another Midwest treasure, has been churning out the sweet stuff since 1870. The company uses a labor-intensive process that involves making the ice cream just two gallons at a time in a chilled, spinning French pot. Liquid chocolate is then poured in to create mammoth chocolate chips, one of Graeter’s trademarks. Flavors like tangerine cream and strawberry chip are available seasonally, with traditional ice creams such as butter pecan and mint chocolate chip served year-round.



In addition to the resurgence of handmade ice creams, many gelato parlors have cropped up across the country, prompting many consumers to wonder what the difference is between the two desserts. Pâtisserie chef Rachel Khoo, who trained at Le Cordon Bleu, says “the difference lies in the percentage of fats and the production process.” Like ice cream, gelato is made with milk and sugar, but has less air than ice cream, making the flavor more intense.



Gelato is also made with whole, non-homogenized cow’s milk rather than milk solids, and therefore contains less butterfat than traditional American ice creams.



Because the milk is not homogenized, gelato melts faster than ice cream. “In a nutshell, gelato is a more flavorsome, less caloric and slightly more sophisticated version of ice cream,” Khoo says.




On the East Coast, it’s easy to stroll past Ciao Bella, the tiny gelato store in New York City’s fashionable Nolita neighborhood—but the line of patrons devouring scoops on the sidewalk should tip you off. With flavors like key lime to graham cracker swirl, there’s no better way to cool down on a hot summer afternoon in the city.



Ciao Bella’s gelatos have become so popular they are now distributed by the pint to specialty food stores throughout the country. Although a trip directly to the source is always worthwhile.


www.ask.com/bar?q=What+is+the+best+Ice+Cream&page=1&qsrc=0&dm=all&ab=2&title=America's+Best+Ice+Cream+-+ForbesTraveler.com&u=http%3A%2F%2Fwww.forbestraveler.com%2Ffood-drink%2Famericas-best-ice-cream-story.html&sg=CpjNfvovmeR1G8IAlyuZ6Y5SbBX02C6b3B2Zs2Uat0g%3D&tsp=1257125572328

One more thought, we have a company that is 40 miles south of Springfield, named Prairie Farms that makes some pretty good products.

They are a small company and I did a gig for them several years ago, it was an employee appreciation party.  And what was strange was of the 100 or so employees that were there the newest employee had been working for the company for 26 years. Not your regular company with normal employee turnover.

Anyway I'll call them tomorrow and see what they carry or will make for me.


http://www.prairiefarms.com

I make my own gelato with milk as the only dairy base ingredient (no cream) and I use no eggs. It can be done by using an ice bath without a machine. It is much like the process and execution of BBQ. You  turn your base product into a BBQ dream. Some guy or girl from NYC cannot trump it no matter what...even if the go out and buy Kobe beef. 

Dr of BBQ


One more thought, we have a company that is 40 miles south of Springfield, named Prairie Farms that makes some pretty good products.

They are a small company and I did a gig for them several years ago, it was an employee appreciation party.  And what was strange was of the 100 or so employees that were there the newest employee had been working for the company for 26 years. Not your regular company with normal employee turnover.

Anyway I'll call them tomorrow and see what they carry or will make for me.


http://www.prairiefarms.com/

Sadly many of the big well-known brands in the Supermarket have been purchased by big mega companies. While they might have had excellent product years ago....the containers are smaller and the overrun is insane. Bryers was the best reasonably priced quality product (before the premium premium brands arrived) in this area and Bryers is a shell of it's former self. That is why people go crazy for small brands like Blue Bell.
 
The farm is the best bet!!!

CC,
I don't want to buy a farm or milk a cow. I don't have the time nor staff to make my own ice cream. I just want to serve a good Milk Shake. LMAO

I know. I wish I could have a cow.

A little research shows that Prairie Farms has a plant in Granite City, IL that makes various ice cream mixes for foodservice use.

Dr of BBQ

phlmaestro
I make great black and white shakes at home on an old-fashioned shake maker.

I use:
1 pint vanilla ice cream
2/3 cup whole milk
2 tablespoons vanilla syrup (I prefer syrup, like they use at coffee shops to extract)
Hershey's chocolate syrup; the better kind, from the can. I've never measured the amount of syrup I put in, but I use a pretty good amount. It obviously depends on how strong you want the chocolate flavor to be.
Malt power is optional.

I usually put the syrups and malt powder in the milk early and give it a good mix, then stick the metal container in the freezer for 10-15 minutes. I read somewhere that colder milk makes for a better shake.

Sounds good and the milk trick is a neat tip
Thank You
Jack

Russ;
That's a neat unit I have always loved those mixers. They remind me of my steak and shake days, after football games and love in the back seat. LOL But on a more serious note: where did you get the parts, and how did you have the outside redone? Give us a tutorial on the process.
Thanks
Jack

Parts are still available as they are still made. But you could buy a parts mixer as well. These are industrial machines and the motors will last forever. I dismantled it and sanded it down. filled the small dents with Bondo, primed it, painted it, and clear coat. It was very beat up but ran great. Adjusting they drive mechanism is very easy. It took a weekend. Frozen desert cocktails are amazing. It will make them so thick you have to add milk....Russ

David,
If my understanding is correct that's Fluid, Ice Cream Mix and UHT, and that's not the actual ice cream itself. We have a transport center here in Springfield that handles the same products. But it's just a series of Tank trucks and a very small shipping or exchange station.
Jack

Here in the NYC area Shake Shack and those who have recently followed SS business model serve shakes that are more expensive than the burgers.
 
Shake Shack   Shackburger single $4.75 Shake Shack hand-spun shakes (vanilla chocolate strawberry caramel black & white) $5.25. Concretes $6.25 + $.75 each additional mix-in.
 
Recently opened (to astounding praise) Bill's Bar & Burger...
 
Bill's Classic Burger $5.50 Basic shake (vanilla chocolate strawberry coffee) $5.95 add malt or chocolate syrup + $.50 Specialty shakes $6.95.
 
Dairy is very expensive these days it is usually very expensive to make a shake. The  chains use a mix that is awful and many of the mixes do not even include any milk.
 
 

CC,
I was just looking at Craigslist here in town and there is a Gravity-Fed Twist Soft Serve Freezer for sale. I went to the web site :  http://www.electrofreeze.com/equipment

And on that site they have a Shake profit calculator here
http://www.electrofreeze....lity/calculators#shake

I'm not sure how accurate it is but based on selling  50 Milk Shakes per day with a food cost of 47 cents each at retail of $2.25 per shake, they are reporting over $29,000.00 in profit a year. And at $5.25 retail they report just over $80,000 in profit.

Again this is from http://www.electrofreeze....lity/calculators#shake

I have no idea how accurate the figures are compared to other companies equipment and food cost. Nor the quality of this companies products.

Jack

There's money in shakes. The best way to shop any system is...
 
Make a shake or see one demonstrated, Wait to see if the original volume reduces and by how much. Taste the shake along a period of time from when it is made to when it should gracefully eventually taste and have the texture of very very cold pure whole milk....not like pancake batter or butter.

I LOVE the Forbes Traveler America's Best Pizzeria list.