Mickey's Old-Fashioned Malt
Milkshakes, Pies & Sweet Endings
A stainless steel mixing cup sweats on the counter in that specific kind of quiet that settles over an American diner at two in the morning, broken only by the rhythmic hum of a spindle mixer. At home, the high-shear heat of a modern blender is the mortal enemy of a thick, stand-a-spoon-up-in-it malt. Demand the densest vanilla ice cream, enforce strict thermal control, and introduce Carnation malted milk powder. Pour it thick into a frosty heavyweight diner glass with a paper straw; leave the leftover wash in the metal tin on the side for seconds.
Before you start
Place the blender pitcher and two tall fountain glasses in the freezer.
Thermal management is critical to surviving the heat of a home blender. Freeze the vessels for at least twenty minutes before beginning.
Ingredients
- super-premium vanilla ice cream2 cup
- whole milk1/2 cup
- malted milk powder4 tbsp
- chocolate syrup3 tbsp
- pure vanilla extract1 tsp
- whipped cream1/4 cup
- dark maraschino cherries2 med
Method
- 01
Combine the liquids and base ingredients in the frosted blender pitcher.
Add the cold whole milk and vanilla extract first, followed by the dense vanilla ice cream and chocolate syrup. Liquids on the bottom help the blades catch.
- 02
Pulse on medium speed until a thick vortex forms.
Run the blender for roughly 15 seconds. Do not turn it on high and walk away; the heat generated by the blades will quickly destroy the emulsion.
- 03
Stop the blender and fold in the malted milk powder.
Adding the malt at this stage prevents the high shear force of a home blender from over-aerating it into a gummy mess.
- 04
Blend until just combined and highly viscous.
Pulse for exactly 5 to 10 more seconds. The mixture should be incredibly thick, requiring a bit of coaxing to move.
- 05
Pour into the chilled glasses and garnish immediately.
Drizzle extra chocolate syrup down the inside walls of the glasses, pour the malt to the brim, and top with a dollop of whipped cream and a cherry.
Notes
Never start a chocolate malt with chocolate ice cream.
A pristine canvas of heavy vanilla allows the complex, nutty profile of the malt powder and the sharp sweetness of the syrup to remain distinct rather than getting muddy.
Respect the moisture rule.
Ice crystals in cheap, high-overrun ice cream or watery low-fat milk will completely ruin the emulsion. Keep the fat content high and the temperatures freezing.
Sourcing the malt.
If true malted milk powder isn't available, crushing malted milk balls into dust with a cast-iron skillet works in a pinch, though the resulting texture will be slightly grainier.
From Cook Diner Food at Home.