Frozen Custard Malt Shakes Recipe

Make a quick custard (optional if using store-bought frozen custard)

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium until steam appears and just before simmering (do not boil).

While milk mixture heats, whisk together 2 pasteurized egg yolks and 1 tablespoon granulated sugar in a heatproof bowl until pale and slightly thickened.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to raise temperature without scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.

Cook the mixture over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it coats the back of the spoon (about 170–175°F / 77–80°C). Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract.

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Cool to room temperature, then chill thoroughly in the refrigerator (at least 2 hours). If you have an ice cream maker, churn following manufacturer instructions to a soft-serve consistency, then freeze until firm. If using store-bought frozen custard, proceed to the assembly section.

In a small bowl, combine 3 tablespoons malted milk powder with 1 tablespoon unsweetened cocoa powder if making a chocolate malt. Stir until evenly mixed. This blend will be used to flavor the shake; set aside.

Taste a spoonful of the malt mixture with a little milk to confirm malt-to-cocoa balance and adjust if you prefer more malt or more chocolate.

Soften 3 cups of vanilla frozen custard slightly by leaving it at room temperature for 5–10 minutes so it blends smoothly but remains cold and thick.

Place the softened frozen custard, the prepared malt/cocoa mixture, 1 cup whole milk (start with 3/4 cup for thicker shakes), and 4 ice cubes (optional; omit for creamiest texture) into a high-speed blender.

Pulse briefly to incorporate, then blend on medium-high in short bursts (10–15 seconds) until smooth and thick. Stop and scrape down the sides as needed. Avoid over-blending which will thin the shake.

Check consistency and flavor. If too thick, add up to 1/4 cup more milk and pulse again. If not malty/chocolatey enough, sprinkle in 1/2–1 teaspoon more malt or cocoa and blend to incorporate. The finished texture should be dense and pourable.

Pour shake into chilled milkshake glasses, leaving room for whipped cream.

Top each shake with a generous swirl of whipped cream (about 1/4 cup per glass) and garnish with a maraschino cherry or chocolate shavings. Serve immediately with a straw and a spoon.