Classic Vanilla Milkshake

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar and 1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract2¼ tsp vanilla extract or paste2¼ tsp vanilla extract or paste2¼ tsp vanilla extract for about 1 minute, until it looks like frosting.
3. Slowly whisk in 120 ml whipping cream120 ml whipping cream½ cup heavy cream180 ml whipping cream180 ml whipping cream¾ cup heavy cream and 160 ml whole milk160 ml whole milk⅔ cup whole milk240 ml whole milk240 ml whole milk1 cup whole milk until the sugar has dissolved.
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: Pour into chilled glasses and top with whipped cream.