Baked Sunday Mornings: Malted Vanilla Milk Shakes

You need to know something about milkshakes (and me). I can count the number of fast-food shakes I've had in my life on both hands (maybe even one hand?). My parents, sneaky as they are, convinced me at a very young age, that the only place in the entire world that one could purchase a chocolate milk shake was from a spot called Dirty Martin's near the University of Texas campus. We didn't live near the campus, so it was always an exceptional treat when my mom would drive me down to Dirty's to get The Only Chocolate Milkshake in Existence. 

The ruse was kept up until a friend's parent took me to a McDonald's (something we didn't do) and offered to get me a chocolate shake. I was nine. My parents are weirdly good at keeping secrets. They were also weirdly good at keeping McDonald's "food" out of my mouth. Go parents! 

My mom still justifies this deception by claiming that Dirty's made the only real chocolate milkshake (just vanilla ice cream, chocolate syrup and milk) in town. Don't worry Mom, this milkshake is as real of a deal as Dirty's. AND it's made with Jeni's Splendid Ice Creams recipe for vanilla ice cream. AND it's topped with homemade, vanilla bean paste whipped cream. 

It's the real-ist of the real. Even if I may have added too many crushed malt balls. 

Jeni's Splendid Ugandan Vanilla Bean Ice Cream

from Jeni's Splendid Ice Creams 

Ingredients
   2 cups whole milk
   1 tablespoon plus 1 teaspoon cornstarch
   1 1/2 ounces cream cheese, softened (3 tablespoons)
   1 1/4 cups heavy cream
   2/3 cup sugar
   1 1/2 tablespoons light corn syrup
   1 vanilla bean, split and seeds scraped
   1/8 teaspoon kosher salt

Directions

1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
2. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
4. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
5. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.