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Giant Mcflurry

Julie Nolke

Julie makes the biggest gourmet McFlurry recreation...

Giant Mcflurry


  • 1 cup whole milk

  • 1 cup heavy cream

  • 3/4 cups granulated sugar

  • 4 large egg yolks

  • 1 Vanilla Bean

  • 1 pinch of salt

  • 1 1/2 cups M&Ms, roughly chopped


  1. Freeze ice cream maker base as recommended by manufacturer. Using the tip of a knife, slice open the vanilla pod and then using the back of the knife scrape out the seeds.

  2. In the saucepan, combine milk, cream, vanilla seeds and half of the sugar. Set over medium heat and cook, stirring occasionally, until mixture simmers, about 5 minutes.

  3. Meanwhile, in a separate bowl whisk the yolks with the remaining sugar until thick and pale in color, roughly 5 minutes.

  4. Just as the cream mixture comes to a boil, take it off the heat and slowly pour a thin stream (about 1/2 cup) into the yolk mixture, whisking the yolks constantly. Pour in roughly half of the cream mixture before combining both mixtures into the pot.

  5. Return pan to stovetop over low heat. With a wooden spoon, continue stirring until mixture registers 165 degrees to 180 degrees F on a candy thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, but not boiling. Pour base through a sieve and back into a bowl and refrigerate for 12 to 24 hours before using.

  6. Place chilled the mixture into your ice cream maker and follow the manufacturer's instructions for using the machine. Once the soft serve is formed you can gently stir in the m&ms. Don’t over stir because the colour will bleed.

  7. Decorate a large container with the Mcflurry logo and fill with fresh soft serve. Enjoy!

Giant Mcflurry




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- So let's just jump straight into the recipe. This is my tried and true ice cream recipe. It works every time. It's my favorite one. And it's really, really easy to follow along. First thing I wanna do in my saucepan is place one cup of whole milk, and my cup of heavy cream. Then I've measured out 3/4 a cup of sugar, and I'm only gonna add half for now. Okay, I'm gonna get that on kind of a medium-high heat. Now here I have, a vanilla bean. This is my favorite ingredient. This is the best smelling mustache that you could ever own, right here. Look at that. This is what's gonna set it over the top! So, here's how you work with a vanilla bean. At one end we're gonna use our finger to hold it steady. I'm gonna take a nice sharp knife, and really, really carefully just drag it down the center, trying to get as even as possible, just like that. Now we wanna take the back of the knife and I wanna run it along those openings. Kind of cracking open the shell of the vanilla pod, which allows you to collect all of those great seeds. So, once we've got our stack of seeds on the edge of our knife, I'm gonna add it straight to our milk mixture. And you know what? What the hell, add in the whole pod as well. We're gonna strain it after anyway. All right, so while out milk continues to heat up, I'm gonna add the rest of the sugar to our four egg yolks and just give that a whisk. We're gonna get it to the point where it is a little bit pale in color, a little bit frothy. Just well mixed. Okay, it looks like our milk is simmering, so at this point I'm just gonna turn it off. No need to let it go over the top. I'm gonna take a little bit of it, maybe half a cup I'd say, and I'm gonna pour it really, really slowly into our egg mixture while I whisk. And this is called tempering the eggs. I've talked about this before. It gradually heats up your eggs, whereas if you were to pour them directly into the pot they would scramble and cook right away, and wouldn't be smooth and luxurious like we want them to be. Perfect, okay, so the eggs have warmed up and they're ready to be added back to the saucepan. There we go, that's perfect! So we are just about done with this. The last thing I wanna do is add in a little pinch of salt. That is gonna bring to life all of those wonderful flavors. You can stir that in. And now this base is ready to chill. I'm gonna pop it in the freezer for about an hour, 'cause I want it to cool down completely before putting it in my ice cream maker. Once your ice cream base is chilled, you're gonna want to pour it into your ice cream maker and follow the manufacturer's directions. Okay, I think! Lemme get that off. I think our soft-serve is ready. It looks beautiful. Now the last thing I wanna do is I'm gonna stir through some chopped up M&Ms. I roughly chopped them, 'cause when you order a McFlurry at McDonald's you can see all the little chocolate pieces, so that's supposed to emulate that. We're gonna stir them in and I don't wanna stir it too much because the color will bleed, so be very careful. And now it's time to put it into its container. Now I know what you're thinking, Julie, you don't have a massive McFlurry container do you? You'd be wrong. Look what I made. I went to the Dollar Store and I bought a plastic garbage can, and washed it, obviously. And then through the magic of Photoshop, built a label, just printed it right out. So there you go. Let's get our soft-serve into our container and then we can enjoy the largest gourmet McFlurry in the world. I don't know if that's actually true. I imagine it probably is. Where's Guinness? How do they know whether or not I've broken a world record? Are they just gonna call me? Anyway, we'll figure it out.