Copycat Shake Shack Chocolate Frozen Custard Recipes

COPYCAT SHAKE SHACK SHACK ATTACK CONCRETE

Steps:

• Make Chocolate Frozen Custard:.
• https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
• Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks.
• Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce.
• Fudge Sauce:.
• in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles.

COPYCAT SHAKE SHACK CHOCOLATE FROZEN CUSTARD

Steps:

• Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
• In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
• Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
• Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
• Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.

COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD

Steps:

• Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
• In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
• Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
• Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
• Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.

FROZEN CHOCOLATE CUSTARD

Steps:

• "chocolate syrup".
• Combine the sugar, water, and cocoa in a medium sauce pan.
• Stirring constantly, bring the mixture to a rapid boil.
• Remove the mixture from the heat and allow it to cool.
• Once cool stir in the vanilla.
• "custard base".
• Start by heating the half and half in the microwave.
• Heat for 2 minutes, then stir.
• Check the temperature with a thermometer.
• Heat for 30 seconds, then stir.
• Check the temperature again.
• Continue heating for thirty second increments until the half and half reaches 170 degrees.
• Place the eggs and yolks in a blender.
• Blend on the slowest setting until thoroughly mixed.
• Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
• Heat the mix in thirty second increments until it again reaches 170 degrees.
• Set aside to cool.
• Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
• Pour the chocolate, custard, and whipping cream into your ice cream maker.
• Freeze according to the ice cream makers directions.

CHOCOLATE CUSTARD

Steps:

• Preheat oven to 320 degrees F.
• Melt chocolate over low heat.
• In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
• In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
• In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
• Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
• Spoon off the froth and pour into six 5-ounce custard cups.
• Cover cups with foil.
• Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
• Bake for 20-25 minutes, or until just set.
• Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
• Chill 3 hours and garnish with a dollop of whipped cream, if desired.