Burnt Toast Milkshake With Orange & Salted Caramel

• FROZEN VANILLA CUSTARD:
• Makes about 1 quart
• 5 Egg Yolks
• 1/2 cups Sugar
• 11/2 cups Heavy Cream
• 11/2 cups Milk
• 1 pinch Salt
• 1 teaspoon Pure Vanilla Extract
• SALTED CARAMEL SAUCE:
• Makes 1 1/2 cups
• 1 cup Sugar
• 1 cup Heavy Cream
• 2 teaspoons Sea Salt
• BURNT TOAST CRUMBS:
• Makes 1 cup
• 4 slices Pain de Mie bread, about 1/2" thick each

1. Put the egg yolks and sugar into a heavy medium saucepan and whisk until smooth. Whisk in the cream and milk. Cook over medium heat, stirring frequently with a wooden spoon, until the custard reaches a temperature of 170u0b0F on an instant-read thermometer or is thick enough to coat the back of the spoon.
2. Strain the custard into a medium bowl. Stir in the salt and vanilla. Set that bowl into a larger bowl filled with ice, then stir the custard frequently until it has cooled. Cover the custard and refrigerate it until completely chilled, about 4 hours.
3. Churn the custard in an ice cream maker following the manufacturer's instructions. Scoop the custard into a quart container with a lid, cover, and store in the freezer for at least 2 hours, until firm. Custard can be kept up to a month in the freezer, but we prefer to eat it within 24 hours!
4. Put sugar and 1/3 cup water into a deep medium pot. Swirl the pot to moisten the sugar. Bring to a boil over medium-high heat, gently swirling the pot often to help dissolve the sugar into a clear syrup.
5. Boil the syrup until it smokes and just begins to turn a deep caramel brown, 5 to 8 minutes. The syrup will continue to brown very quickly. Be careful it doesn't burn. When the syrup is uniformly brown, quickly and carefully add the cream, stirring until the sauce is smooth and returns to a boil, about 1 minute. Remove the pot from the heat. Stir in the salt. Caramel Sauce will keep, covered and refrigerated, for up to 1 week.
6. Toast bread slices until dark brown in color with blackened areas starting to form. While toasting, turn the slices every couple of seconds to promote even and uniform browning.
7. Place toasted slices in a food processor and pulse into fine breadcrumbs.
8. Put 11/2 cups Frozen Vanilla Custard (recipes below), 1 tablespoon Burnt Toast Crumbs, 1/4 cup Salted Caramel Sauce, 1/4 teaspoon fresh orange zest and 1/4 cup milk in a blender. Blend on high until smooth. Pour into a glass and top with whipped cream and a little sprinkle of Burnt Toast Crumbs and orange zest before serving

frozen vanilla, egg yolks, sugar, heavy cream, milk, salt, vanilla, salted, sugar, heavy cream, salt, bread

Taken from food52.com/recipes/72196-burnt-toast-milkshake-with-orange-salted-caramel (may not work)