The black and white malted milkshake — one of New York City's many culinary wonders honored here with this recipe for Black and White Malted Ice Cream. And what better accompaniment than that other meta-New York delicacy, the Black and White Cookie.
The magic of the black and white malted is that it employs vanilla ice cream flavored with chocolate syrup and a generous helping of malted milk powder. The finesse is in the vanilla-chocolate balance; a regular shake with chocolate ice cream and chocolate sauce lacks the nuanced balance of the black and white.
Now not just any chocolate syrup will suffice. The authentic black and white malted requires Brooklyn's own Fox's U-Bet Original chocolate syrup. Why you ask? Why not — what's not to like? That's just the one you gotta use. Aw, now don't go startin' any trouble, whaddya wanna do that for? Use the U-Bet, doll. Be nice.
Still, anticipating readers without ready access to Fox's exquisite elixir might like a little more information, I conducted a grocery aisle investigation. Since ingredients on labels are listed in descending order of volume, beginning with the most stuff and working on down to those inscrutable chemicals, enzymes and colorings and such, I offer you these findings:
— Hershey's: high fructose corn syrup, corn syrup, corn starch, water, cocoa, sugar…
— Fox's U-Bet: corn syrup (sugar during Passover), water, cocoa, dry milk powder…
Clearly, this is not a contest of virtue — neither are going all natural or anything and both include xanthan gum and vanillin. It's a Coke vs. Pepsi type deal. Heinz ketchup vs. Hunt's. Hellman's vs. Miracle Whip. One's always better than the other, am I right?
By the way, if you still haven't gotten an ice cream maker, I love my Cuisinart model.
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The black and white cookie: Given their substantial size (at least as big as saucer though near-salad plate dimensions are not unheard of) they make a wonderful breakfast, a supremely satisfying snack — are perfect anytime actually, which works out nicely because they are found in every single deli in the city. More of a thin cake than a cookie proper, the black and white's two-tone glaze is rigid and super sweet, which is just fine by me.
So — Black and White Malted Ice Cream with Black and White Cookies. Go ahead, knock yourself out.
Click here for the Black and White Malted Ice Cream recipe.
Click here for the Black and White Cookies recipe
