Classic Caramel Milkshake Recipes

Steps:

• Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, sea salt and/or candied orange peel.

Steps:

• Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.
• Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.
• Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

Steps:

• Place milk, caramel syrup, and ice cream in blender container; cover.
• Blend until smooth and thick.
• Serve immediately!

Steps:

• For the salted caramel milkshake:
• Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
• For the salted caramel sauce:
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
• *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.

Steps:

• In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
• Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

Steps:

• For the salted caramel sauce:.
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool. Keeps refrigerated for for 2 weeks.
• For the salted caramel milkshake:.
• Combine the ice cream, milk and caramel sauce in a blender and blend until smooth.