Salted Caramel Turtle Pecan Milkshake From The Castro Fountain

Name: Salted Caramel Turtle Pecan Milkshake From The Castro Fountain
Yield: 10
Cuisine: American

Recipe: Juliet Pries , The Castro Fountain , San Francisco

Photo: Carolyn Fong

June 17, 2024

The Castro Fountain Pecan Turtle Milkshake

San Francisco ice cream parlor The Castro Fountain, featured in our July/August 2024 issue, serves up an irresistible selection of milkshakes made with housemade ingredients, including ice cream, sauces, and candy. But for a DIY-friendly version of its salted caramel turtle pecan milkshake, which is usually made with the shop’s own salted caramel turtle pecan ice cream, owner and milkshake creator Juliet Pries simplified the menu with a store-bought vanilla ice cream and the option to use a commercial caramel sauce. Just be sure to use ice-cold milk, which “will result in a thicker, colder milkshake because it slows down melting of the ice cream during the mixing process,” says Pries. “It’s a small detail, but it makes a noticeable difference in the finished milkshake.”

Ingredients

Yield:1-2

2 to 3 large scoops (10 oz.) vanilla ice cream
4 oz. ice-cold whole milk
2 Tbsp. caramel sauce
2 Tbsp. turtle pecan bark

Tools:blender
Glass:milkshake
Garnish:whipped cream, cherry

Preparation

Add all of the ingredients (except the bark) to a blender and blend on low speed until smooth. Add the bark and pulse several times. Pour into a glass and garnish.
Turtle Pecan BarkMelt 2 1/2 oz. of bittersweet (72%) chocolates and 2 1/2 oz. of milk (38%) chocolate* over a hot water bath, or in a microwave (30-second intervals, at power level 6). Stir in 3/4 tsp. of canola oil and 1/2 tsp. of sea salt. Add 4 oz. of toasted and chopped pecans and stir to coat. Spread mixture onto parchment paper (or cookie sheet), chill. Once chocolate is set, cut bark into pieces, approximately 3/8 inch. Refrigerate until ready to use.

* “This can be simplified by using 5 oz. of semisweet chocolate, instead of the two chocolates. Those are just the chocolates we prefer,” says Pries.
Caramel SauceAdd 3 Tbsp. of water to a small heavy saucepan. Add 6 oz. of granulated sugar and stir to make sure there are no dry spots. Over medium heat, cook mixture until it is a dark amber color. Remove from heat and slowly add 6 oz. of heavy cream, while stirring constantly. Return to heat and bring just to a boil, stirring until smooth. Remove from heat and add 1 1/2 tsp. of sea salt and 1 tsp. of vanilla extract. Will keep in the refrigerator for 30 days.
NoteA commercial dark caramel sauce will work also but may need a little extra salt.