shake shack

My homemade Vanilla Frozen Custard recipe is creamy, smooth, cold — and almost indistinguishable from Shake Shack&#039;s frozen custard!

Vanilla Frozen Custard Recipe (Shake Shack)

(16floz/480 milliliters) heavy cream

(8floz/240 milliliters) whole milk

sugar

salt

vanilla extract

Heat the cream and milk in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Heat just until mixture starts to simmer, about 8-10 minutes. Remove from heat and set aside.

In a separate bowl, whisk the egg yolks, sugar, and salt together until pale yellow and fluffy.

Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this is called tempering and keeps the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly.

Pour the custard base back into your saucepan and over medium-low heat gently cook until your custard thickens and coats the back of a wooden spoon, around 8-10 minutes.

Once thickened, pour the custard through a sieve to remove any lumps. Lastly, whisk in the vanilla extract.

Set aside to cool down. Once cooled, cover and refrigerate until very cold, preferably overnight. (The custard churns faster the colder it is).

Pour custard mixture into ice cream maker and process according to manufacturer&#039;s instructions until the custard reaches the consistency of soft-serve ice cream, about 20 minutes.

Once the custard resembles soft-serve then quickly transfer to a freezable container. Cover the container and freeze until custard is firm enough to scoop, at least 4 hours.

The first time I tried Shake Shack Frozen Custard, I was in love. My Homemade Frozen Custard recipe is a creamy, smooth, and deliciously sweet vanilla frozen dessert that you can make right at home and enjoy whenever you'd like! WRITTEN RECIPE: https://bit.ly/GemsFrozenCustard

**WATCH more ICE CREAM VIDEOS! https://www.youtube.com/playlist?list=PL3N53o3RIxHL2ijggYG0kh5MwSdFc-kxI

**Make 2 Ingredient Ice Cream WITHOUT A Machine! 

**Make Gelato WITHOUT A Machine! https://youtu.be/Ofy8nZ1XIws

About This Recipe: Making frozen custard just like Shake Shack's isn't hard — but you do need an ice cream machine ( I use this one: https://amzn.to/3C0k2kI — I may earn a commission with this affiliate link! ). What you end up with though is almost indistinguishable from the soft, creamy, frozen dessert that's become famous from Shake Shack. So, if you've ever wondered how to make Shake Shack's Frozen Custard at home, here's how!

Why I Decided To Make This Recipe: I've had so many Bold Bakers (and everyone on the BBB team here!) tell me I had to go to Shake Shack to try their frozen custard for myself. To be honest, it sounded right up my alley. From what I've heard, it has everything I want in a dessert: a creamy flavor and a smooth texture. I have no idea why I waited so long to try it!

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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#frozencustard #shakeshack #biggerbolderbaking

Make Famous Shake Shack Frozen Custard At Home!

Copycat Shake Sauce. A homemade version of Shake Shack's special sauce to try on our version of their famous Smoke Shack Burger.

Copycat Shake Sauce and Smoke Shack Burger

FOR THE COPYCAT SHAKE SAUCE

mayonnaise

Dijon Mustard

ketchup

pickle juice

tsp smoked paprika

tsp chipotle powder (or cayenne pepper)

FOR THE COPYCAT SMOKE SHACK BURGERS

lbs ground Angus beef (chuck/blade roast) (double this if making double burgers)

kaiser rolls (or potato buns)

tbsp butter

sweet pickles

cherry peppers

bacon (applewood smoked and cooked crisp)

cheese (12 if making double burgers)

These Copycat Shake Shack Burgers are exactly like the real thing. They&#x27;re smash burgers, topped with special sauce, American cheese served on a potato bun.

Shake Shack Burger Recipe

mayonnaise (Hellmann’s if you wanna be legit)

pickle brine

cayenne

paprika

unsalted butter (melted)

Martin’s Potato Rolls or White Hamburger Buns

sirloin

chuck

beef (85/25)

Sea salt

pepper

Vegetable oil

American cheese

Roma tomatoes (cut into 1/2-inch slices)

Leafy Green Lettuce

Sliced pickles

Baked crinkle fries

Ketchup + Mustard

Add the ingredients for the special sauce to a bowl and whisk until smooth. Transfer to a small bowl or squeeze bottle and set aside.

Special Sauce:

Brush the buns (top and bottom) with butter. Warm a pan over medium heat. When warmed, add the buns, toasting them for about 1 to 2 minutes. Repeat until you’ve worked your way through all of the buns

Toasting Buns:

If you’re grinding your own meat, add the cubed sirloin and chuck to a bowl and combine it. With the largest meat grinder attachment on your mixer or grinder, turn the speed to #4 and add the meat. Repeat until you’ve worked your way through all of the meat. Change the grinder attachment to the smaller attachment. Pass the meat through the grinder once more. Divide the meat into 4 ounce mounds. You should end up with 8 mounds of meat.

If you’re using store-bought ground beef, no biggie. Divide the meat into 4 ounce mounds.

Form pucks that are about 2 inches tall and 2-inches wide. Sprinkle the tops with a few pinches of salt and pepper.

Meat Options + To Grind and Form:

Place a cast iron skillet over moderately high heat. Add a few teaspoons of oil and when glistening and VERY hot, add the meat puck. Allow to cook for about 30 seconds and then smash it with a spatula until it’s about 1/4-inch thick. Cook for about 1 minute and then add a few pinches of salt and pepper to the top. Then, flip. Add the slice of cheese and cook for an additional minute or so. Remove from the pan and repeat with the remaining pucks of meat.

Cooking:

Squeeze a bit of special sauce on both sides of the bun. Add a few pieces of leafy green lettuce, a few slices of tomatoes and then top with the burger patty. Add a few pickles and then add the other half of the bun on top. Repeat until you’ve made all of the hamburgers.

Serve with baked crinkle fries, ketchup and mustard on the side.

Assembly:

Lot  of hard research here and I think you’re close. My take:
Think you meant 85/15 beef blend
Bet that Shack has brisket and/or short rib in the grind
Pretty sure Shack has mustard in the sauce
 Bit more Pickle juice

these look so good and legit!  i gotta grab this book, while i've never had in n out, i have had my share of shake shack and was so happy that they had one in atl when i moved. love that you went the extra mile and ground your meat ha! xo

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Top Tags

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The most viewed shake shack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine