Since making its first appearance in the 1880s, the milkshake has been a popular, classically American frozen treat. Originally made by hand in soda fountains, milkshakes are most often found today in mass-produced form at fast food restaurants. But despite the ease of getting one from your local hamburger chain, nothing quite beats the flavor of a thick milkshake made at home. An ideal milkshake combines high quality ice cream with the right amount of milk and flavoring to perfect the thickness, texture and taste.
Things You'll Need
Purchase ice cream in your flavor of choice. Premium ice creams are best for thick milkshakes because they tend to be heavier and contain less air than cheaper ice creams. Make sure the ice cream you choose doesn’t contain any artificial thickeners, such as guar gum or modified food starch.
Put three scoops of ice cream into your blender along with 1/2 cup of cold milk. If you would like to add extra flavoring, such as chocolate or fruit syrups, add 2 tbsp. of it after you’ve put in the rest of the ingredients. Adding the syrup last ensures it will mix in well instead of just sinking to the bottom of the blender.
Mix the ingredients together on the blender’s lowest setting. Stop blending as soon as the ingredients have been blended to a smooth consistency.
Open the cover of the blender to check the consistency and flavor of the milkshake. If it is so thick you can’t drink it through a straw, blend in an additional 1 tbsp. of milk at a time until the milkshake has thinned slightly. If the flavor isn’t as strong as you’d like, add more flavor syrup.
Pour the milkshake into a tall glass. Add a straw and any additional touches you’d like, such as whipped cream or a maraschino cherry.
Before making your milkshake, leave the pint of ice cream out on the counter for 10 to 15 minutes to allow it to soften slightly, which will make it easier to blend. If you accidentally thin the milkshake too much, you can thicken it again by adding more ice cream. Substitute frozen yogurt and skim milk if you’d like to make a slightly healthier milkshake.
References and ResourcesToday.MSNBC.com; Thick Enough to Stand Up a Straw; Tracie McMillan; September 2006
FoodTimeline.org: Ice Cream