Chocolate Malt

Steps

1. Whisk 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 4 tbsp malted milk powder4 tbsp malted milk powder4 tbsp malted milk powder6 tbsp malted milk powder6 tbsp malted milk powder6 tbsp malted milk powder, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until no lumps remain.
2. Whisk in 160 ml whole milk160 ml whole milk⅔ cup whole milk240 ml whole milk240 ml whole milk1 cup whole milk a splash at a time, so it forms a smooth paste before it thins out.
3. Whisk in 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Top with whipped cream and shave dark chocolate over it with a vegetable peeler.