Aurora Catering's

Creole Medjool Malted Milk Shake 
Yield - 2 Milkshakes

Chef's Comments

This recipe is based on my visits to Palm Spring, CA...  My brother Marc and his wife Sharon love to hike and we did the Painted Canyon Ladders Hike.... BUTTTT on the way we stopped at a palm date farm that made Malted Milkshakes with Dates REALLY!  This is my take on the drink and I Creolized it!!

NOTE!!! My RETRO plastic animal that was used in the '60s to skewer olives or pearl onions for Martini's!! I love 'em!!!

Milkshake Ingredients

1  MEXICAN VANILLA BEAN or 1/4 TSP VANILLA EXTRACT

6  MEDJOOL DATES (Seeded)

2  TBSP MALTED MILK POWDER

1/2  CUP HEAVY WHIPPING CREAM

8 OZ  CREOLE CREAM CHEESE ICE CREAM (or regular Cream Cheese or Vanilla Ice Cream, See Chef's Notes)

Presentation Ingredients

LOT  COOL-WHIP TOPPING

SPRINKLE OF FRESH GROUND NUTMEG

2  SMALL MEDJOOL DATES (Seeded)

1  OLD STYLE MALTED MILKSHAKE GLASS

Method

Use a paring knife and slit the vanilla bean lengthwise, scrape out the pulp on the inside of the bean.  Then, use a small food processor; add the paste of the bean and incorporate the dates, mince to a paste... A catering chef would increase this amount by many times factor as needed and store for future use.

Add the paste to a stand up Hamilton Beach blender, or quart container.  Then blend with the remaining milkshake ingredients.  IF a HB blender is not available, then use an emersion blender.  DO NOT OVER BLEND!!  YOU will make butter out of the heavy whipping cream!

Plate Presentation

Pour into a chilled old style soda milkshake glass or clear glass mug and top with a spoonful of cool whip, top with a date and sprinkle with nutmeg.