Today I'm sharing a recipe for a really delicious milk shake. In the past I would occasionally make milk shakes in a blender, and they came out pretty good overall, though there was clearly never enough of that airy, frothy foam. A bit later I learned a few tricks that help make the shake lighter and bubblier — more like the ones I used to drink as a kid at various lunch counters and cafés. I'm sharing those tips with you here: 1. The milk for the shake should be low-fat. In this case, fat gets in the way of whipping, and the foam itself shouldn't be greasy. 2. The milk absolutely must be very thoroughly chilled. 3. The ice cream added for flavor should also be lower in fat. Ideally not a rich plombir-style ice cream, which typically has 12–15% fat, but a cream ice cream with 8–10% fat. The ice cream should also be natural, made from dairy products. 4. The syrup you add should not be tart (mine is a sweet cherry syrup). Of course, at cafés and lunch counters these shakes were made in a specialized mixer-blender that you're unlikely to find in anyone's home kitchen. So we'll work with what we have — namely, a regular countertop blender.
Ingredients:
- 500 ml low-fat milk (0.5–1.5%)
- 70 g cream ice cream
- 2–3 tbsp syrup (I used cherry)
- 1 packet vanilla sugar (10 g)
How to cook milk shake
Chill the milk very thoroughly in advance. Place it in the freezer for at least 3–4 hours. The edges may even start to freeze solid — that's perfectly fine, in fact it's even better that way. Place the ice cream (without the cup) into a countertop blender, then add the chilled milk, syrup, and vanilla sugar. Blend on the highest speed for 1–2 minutes. If you like, you can add more sugar to taste.
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