Maple Shake Recipes

MAPLE SHAKE

Steps:

• Combine all ingredients in a blender. Blend for 1 minute, until smooth.
• Pour into glasses and serve with straws.

MAPLE BACON MILKSHAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray.
• Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place.
• Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon.
• Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet.
• Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes.
• Remove bacon from maple syrup and place on a work surface; chop into bits.
• Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake.
• Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist.

MAPLE BISCOFF SHAKE

Steps:

• Add the ice cream, milk, speculoos spread and maple syrup to a blender, cover, and pulse to combine. Continue pulsing in longer increments until you see a whirlpool form - that's when you know it's done. Pour or spoon the shake into two tall glasses. Top with any garnish you'd like - cherries, whipped cream, a drizzle more of maple syrup, Styrofoam packing chips, or something even more delicious. Serve with straws and spoons.
• Boozy version: Want to booze up this sucker? Reduce the amount of milk to 1/2 cup and add 1/4 cup bourbon.
• Whisk the egg yolks in a large nonreactive saucepan; set aside. Warm the milk and cream in a small saucepan over medium heat, stirring often to keep the mixture from scorching, for about 5 minutes, until it has begun to steam. Add the mixture to the yolks in a slow, steady stream, whisking continuously.
• Set the saucepan over medium heat, add the vanilla, sugar, and salt, and stir for about 2 minutes, until the sugar has dissolved. Continue cooking, stirring continuously, for another 5 minutes, or until the mixture begins to thicken; do not allow to boil. Transfer the pan to an ice bath to stop the cooking and stir until the steaming stops.
• Transfer the mixture to an airtight container, cover, and refrigerate for at least 6 hours, or overnight.
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When it is finished, transfer the ice cream to an airtight container and freeze overnight to harden. The ice cream can be stored in the freezer for up to 5 days. Makes 1 quart