MILKIE WAY MALT
This sumptuous looking shake is easily the best selling treat at Thompson's shop. First you bite on a malted ball with whipped cream, then you taste the vanilla bean ice cream and then finish off with ribbons of caramel and chocolate syrup. YUM!!!
VANILLA BEAN ICE CREAM
Use recipe below or store bought.
INGREDIENTS:
- 3 cups whole milk
- 3 cups heavy cream
- 3/4 pound sugar
- 4 egg yolks
- 1 vanilla bean, split
DIRECTIONS:
Place milk, cream, vanilla bean and half of the sugar in a thick bottom pot and slowly bring to a simmer. Do not boil.
Place egg yolks and the other half of sugar in a bowl and whisk together. Ladle a bit of the hot milk mix into the egg mix and whisk well. Add a bit more, whisk, and add the egg mix back to the pot.
Over a very low heat, cook the ice cream mix, stir- ring the entire time with a rubber spatula. Make sure not to over heat. When the ice cream mix coats the back of a spoon, about 5 minutes, remove from the heat and strain using a fine mesh strainer.
Cool the ice cream mix by pouring the mix in a bowl and setting the bowl on top of a larger bowl filled with ice water, stirring once in a while.
Process the ice cream mix in your ice cream maker as instructed by manufacturer. Makes 1 quart.
MILKIE WAY MALT
Serves 4
INGREDIENTS:
- 1 quart vanilla bean ice cream
- 1 cup whole milk
- 2 tablespoons malted milk mix
- 1/4 cup caramel sauce
- 1/4 cup chocolate syrup
- 1/4 cup chocolate chips
- 1 cup malted milk balls
- whipped cream to taste
DIRECTIONS:
Freeze 4 glasses. Drizzle caramel and chocolate syrups in each of the chilled cups for decoration.
Place one pint of vanilla bean ice cream, 1/2 cup of milk and 1 tbsp of the malted milk into the blender and blend on high until smooth. Pour malt into 2 of the glasses, then repeat the process with the rest of the ice cream and fill the other glasses.
Pipe whipped cream on top of the malts and top with the malt balls.
STRAWBERRY SHORTCAKE MALT
Are you an ice cream or a sorbet person? Choose no more! MILK's strawberry sorbet delivers a flavor explosion that promises to convert even the hard-core ice cream lover. Of course, if you must have ice cream, this is truly the perfect treat!
VANILLA BEAN ICE CREAM
Use recipe below or store bought.
INGREDIENTS:
- 3 cups whole milk
- 3 cups heavy cream
- 3/4 pound sugar
- 4 egg yolks
- 1 vanilla bean, split
DIRECTIONS:
Place milk, cream, vanilla bean and half of the sugar in a thick bottom pot and slowly bring to a simmer. Do not boil.
Place egg yolks and the rest of sugar in a bowl and whisk together. Ladle a bit of hot milk mix into egg mix and whisk well. Add a bit more, whisk, then add egg mix into the pot.
Over a very low heat, cook ice cream mix, stir- ring the entire time with a rubber spatula. Make sure not to overheat. When the ice cream mix coats the back of a spoon, about 5 minutes, re- move from heat and strain using a fine mesh strainer.
Cool ice cream mix by pouring the mix in a bowl and setting the bowl on top of a larger bowl filled with ice water, stirring once in a while.
Process the ice cream mix in your ice cream maker as instructed by manufacturer. Makes 1 quart.
STRAWBERRY SORBET
Use recipe below or store bought.
INGREDIENTS:
- 1 pound strawberries, fresh or frozen
- 1/2 quart sugar
- 1/2 quart water
- 1 lemon, juiced
DIRECTIONS:
In a medium pot, bring water and sugar to a boil. Remove from heat and cool. Chill. Blend strawberries with the chilled syrup, strain and add lemon juice.
Process the sorbet mix in your ice cream maker as instructed by manufacturer.
STRAWBERRY SHORTCAKE MALT
Serves 4
INGREDIENTS:
- 1 quart vanilla bean ice cream
- 1 cup whole milk
- 2 tablespoons malted milk mix
- 1 pint strawberry sorbet
- 1 favorite cookie, crushed
- or use almond crumble recipe
- sweet whipped cream to taste
DIRECTIONS:
Freeze 4 glasses. Scoop 2 scoops of the strawberry sorbet in each of the chilled cups.
Place one pint of vanilla bean ice cream, 1/2 cup of milk and 1 tbsp of the malted milk in a blender and blend on high until smooth. Pour malt into 2 of the glasses. Repeat the process with the rest of the ice cream and fill the other glasses.
Pipe whipped cream on top of the malts and sprin- kle with cookie crumbles.
BERRY TRES LECHES
Thompson's adaptation of this Latin American classic uses fresh blueberries to don a purple hue to the traditionally milky treat. The result is both decadent and colorful!
SPONGE CAKE
Serves 8
INGREDIENTS:
- 6 eggs
- 8 ounces granulated sugar
- 8 ounces pastry flour (all purpose may be substituted)
- 2 5/8 ounces unsalted butter, melted
- 1 teaspoon vanilla extract
DIRECTIONS:
In mixer with whisk, beat eggs and sugar until thick ribbon stage. Sift pastry flour into egg-sugar mix and fold. Add vanilla extract and butter and fold until just mixed.
Pour mix into a buttered 12" x 16" rectangle cake pan. Knock mold or pan against table once or twice to eliminate air bubbles, if needed.
Bake at 350ºF for about 25 minutes or until done. To test, insert a skewer into cake. If the skewer is clean, the cake is done.
SOAKING LIQUID
- 2 cups sweetened condensed milk
- 2 cups evaporated milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup blueberries
- 1 recipe sponge cake (See left)
- 1 cup raspberries (for decoration)
- 1 cup strawberries (for decoration)
- 1 cup blackberries (for decoration)
- whipped cream to taste
DIRECTIONS:
Whisk together sweetened condensed milk, evapo- rated milk, whole milk, heavy cream and vanilla.
Place blueberries in a blender with 1 cup of the soaking liquid and blend on high for one minute. Strain blueberry infused soaking liquid into the rest of the soaking liquid. Set aside in refrigerator.
Once the sponge cake is done, bring to room tem- perature. Carefully remove the cake from pan and place on cutting board. Using a serrated knife, cut the top brown part off of the sponge cake.
Place the sponge cake in a rectangle serving con- tainer, pour all of the soaking liquid into the con- tainer on the sponge cake.
Using a piping bag, top the cake with whipped cream. Decorate with all other berries. Chill and serve. Cake will hold up to 2 days.
VANILLA TRES LECHES
Often attributed to Cuban cuisine, Tres Leches originated in Nicaragua and quickly traveled the continent. The cake literally soaks up a delicious blend of creamy milks resulting in an impossibly moist cake jumping with vanilla flavors. MILK's version gives many Latin restaurants a run for their money!
SPONGE CAKE
Serves 8
- 6 eggs
- 8 ounces granulated sugar
- 8 ounces pastry flour (all purpose may be substituted)
- 2 5/8 ounces unsalted butter, melted
- 1 teaspoon vanilla extract
DIRECTIONS:
In mixer with whisk, beat eggs and sugar until thick ribbon stage. Sift pastry flour into egg-sugar mix and fold. Add vanilla extract and butter and fold until just mixed.
Pour mix into a buttered 12" x 16" rectangle cake pan. Knock mold or pan against table once or twice to eliminate air bubbles, if needed.
Bake at 350ºF for about 25 minutes or until done. To test, insert a skewer into cake. If the skewer is clean, the cake is done.
SOAKING LIQUID
INGREDIENTS:
- 2 cups sweetened condensed milk
- 2 cups evaporated milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 recipe sponge cake (See left)
- whipped cream to taste
DIRECTIONS:
Prepare the soaking liquid by whisking together sweetened condensed milk, evaporated milk, whole milk, cream and vanilla. Place in refrigerator.
Once the sponge cake is done, bring to room tem- perature. Carefully remove the cake from the pan and place on cutting board. Using a serrated knife, cut the top brown part off of the sponge cake.
Place sponge cake in a rectangle serving container, pour all of the soaking liquid onto the sponge.
Using a piping bag, top the cake with whipped cream.
Chill and serve. Cake will hold up to 2 days.
CORNBREAD WITH RASPBERRY JELLY
Packed with corn kernels and jam, one slice of this bread can be the perfect complement to a light lunch and does double duty as dessert.
About Chef Bret Thompson
As owner and executive chef, Bret Thompson brings his natural culinary talents and business savvy skills to MILK. Thompson was born and raised in Los Angeles and at the age of 15 realized his passion for food.
After high school, Thompson entered the culinary program at California Culinary Academy in San Francisco, Calif., while working for Aqua Restaurant. After graduation, Thompson worked for Roy Yamaguchi in Hawaii before heading back to Los Angeles to work with Joachim Splichal's Patina Group.
Over the next 10 years, Thompson opened and managed many Patina Group Restaurants. He was named Orange County Chef of the Year in 2002 at Catal Restaurant in Downtown Disney in Anaheim. During this time, Thompson also went to Europe to train under Michelin starred chefs like Martin Beresetegui as well as under Alain Passard of L'Arpege and Bernard Loiseau. Thompson spent the final two years of his Patina tenure as the Corporate Executive Chef, overseeing the company's 28 (at the time) kitchen operations.
Thompson left the Patina group to finally pursue his dream of opening his own business: MILK, Ice Cream Café and Bakeshop. At MILK, Thompson's goal is to serve his customers with quality food products, uncompromised service from well-trained, energetic staff and fabulous ambiance. He believes these are the three key ingredients to ensure a sustainable business and a successful future.
MILK
7290 Beverly Blvd
Los Angeles, CA 90036
(323) 939-6455
Hours:
Sunday through Thursday: 9am to 10pm
Friday & Saturdays: 9am to 11pm
For more information, visit:
www.gotmilk.com
www.themilkshop.com
