Super Shakes: Take-Me-Out-to-the-Ballgame Milkshake

Super Shakes

Extreme Nostalgia

Dessert is more than just impulsive indulgence. As the end of a meal, it’s important to create an experience that captivates. Bring back childhood memories by serving extreme milkshakes. Incorporate themes like baseball, carnivals, or expand on a classic to create a nostalgic presentation.

Topped with your favorite ball park snacks, this coffee milkshake is a grand slam!

 

Ballgame Shake Decorating

 

Looking for more inspiration? Try our other Super Shake flavors, Banana Split and Carnival.

Take-Me-Out-to-the-Ballgame Super Milkshake
An extreme milkshake with homemade coffee ice cream, candied peanuts, chocolate beer sauce, and decadent toppings
Servings
8
Servings
8
Take-Me-Out-to-the-Ballgame Super Milkshake
An extreme milkshake with homemade coffee ice cream, candied peanuts, chocolate beer sauce, and decadent toppings
Servings
8
Servings
8
Ingredients
Candied Peanuts
Caramel
Chocolate Beer Sauce
Whipped Cream
Servings:
Units:
Instructions
For the Coffee Ice Cream
  1. In a saucepan over medium heat, combine milk, sugar, espresso and salt; bring to a boil, stirring occasionally. Reduce heat to low.
  2. In a bowl, lightly whisk egg yolks. Slowly pour 1 cup of hot milk mixture into yolks, whisking constantly. Return to saucepan; cook over medium-heat, whisking constantly until temperature reaches 165°F.
  3. Over a bowl, strain milk mixture through fine mesh strainer. Cover with piece of plastic wrap pressed directly onto surface of custard. Refrigerate until cold.
  4. Whisk in cream and vanilla extract until combined. Churn in ice cream maker according to manufacturer’s directions. Transfer to a covered container and store in the freezer. Yield: 10 cups.
For the Candied Peanuts
  1. In saucepan over medium heat, combine peanuts, sugar and water. Cook 18 minutes or until peanuts turn amber color, stirring occasionally. Remove from the heat; spread onto Silpat® or lightly greased parchment paper. Sprinkle with salt and let cool. Yield: 4 cups.
For the Caramel
  1. In a saucepan over medium-high heat, add sugar and water. Cook 3 minutes or until sugar dissolves. Increase heat to high and cook 5 minutes or until mixture turns dark amber color.
  2. Remove from heat; carefully whisk in heavy cream and butter until combined. Add vanilla extract and salt; whisk until combined. Yield: 2 cups.
For the Chocolate Beer Sauce
  1. In a saucepan over medium heat, combine heavy cream, beer, cocoa powder, brown sugar, corn syrup, butter and salt; bring to a simmer. Cook 5 minutes or until melted; stirring occasionally.
  2. Remove from heat; whisk in chocolate until melted. Yield: 4 cups.
For the Whipped Cream
  1. With mixer on low, whip cream, powdered sugar, and vanilla extract for 2 minutes.
  2. Increase speed to medium-high; continue whipping 3 minutes or until medium peaks form. Yield: 4 cups.
To Serve
  1. In a blender, add ¾ cup milk, 1/3 cup malted milk balls, and 2½ tablespoons Beer Sauce; blend until smooth. Add 1¼ cup Coffee Ice Cream and blend until smooth. Pour mixture into Caramel-rimmed glasses. Garnish with Candied Peanuts, Whipped Cream, pretzel rods, caramel corn, toffee, and gumballs.

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