In the Oven: Malted Vanilla Milk Shakes

Milkshakes! Posting date is July 7.

Malted Vanilla Milk Shakes
Yield: 2 large milk shakes or 6 mini milk shakes

1⁄4 cup malted milk balls (such as Whoppers or Maltesers)
3⁄4 cup very cold whole milk
1 vanilla bean
2 1⁄4 to 2 3⁄4 cups premium vanilla ice cream, to taste
2 tablespoons malted milk powder

Freeze 2 large (12-ounce or larger) or 6 small (4-ounce) glasses for at least 30 minutes. Crush the malted milk balls with a mortar and pestle until they are a chunky powder.

Pour the milk into a blender. Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the milk. Discard the vanilla bean pod or reserve it for another use. Cover and blend for about 15 seconds. Add 2 1⁄4 cups of the ice cream and the malted milk powder and blend until thick and creamy. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another 1⁄4 cup to 1⁄2 cup ice cream and blend again. Divide the shake between the chilled glasses, garnish with the crushed malted milk balls, and serve immediately.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.