Who makes the best milkshake?
I think I do. Follow these steps and see for yourself.
First of all, throw that blender away and get yourself a nice stick blender or cheap one. You can get one on Amazon for about 20 bucks.
The list of ingredients are as follows:
Some decent vanilla ice cream but it doesn't have to be that really. A lot of times I'll buy that cheap stuff that comes in the reusable plastic bucket with the handle. Sometimes I'll go down to Smart and Final and splurge on one of those big old 5 gallon bucket looking containers of ice cream. They usually have a few different brands. And they're about 25 bucks
A carton of regular size eggs. Salt. I like the pink Himalayan sea salt. Real honey. Vanilla extract, I get the cheap stuff. Coconut extract, mint extract and almond extract. Also lemon extract is good with strawberry milkshakes and sometimes rum extract is good to add to chocolate shake but not much. And as for the mint, never more than two drops which really means three drops because you'll never get the third drop to stop from dripping. I like to add about a tablespoon of instant coffee for the flavor to my chocolate shakes. Also caramel.. I also add caramel and Hershey's Chocolate Syrup, coconut cream (not milk) or heavy whipping cream. Coconut cream can be found in the ethnic aisle of the supermarket where all the Thai food ingredients are. It comes in a soup can and find it next to the coconut milk in the same kind of can. It will likely be separated when you open it, with all the water on the bottom and the thick coconut wax like cream on top so be prepared to dump it into another container to blend it with your stick blender or whisk it to get everything mixed back together.
In a quart size container, crack three eggs and however much volume they use up, add the same amount of cream. Coconut cream is really good in chocolate shakes. Also add a big pinch of salt, about two tablespoons of honey for texture. A nice flash of vanilla extract, about 5 or so drops of coconut extract, two or three drops of mint if you're doing chocolate and about four drops of almond extract. If you're making a strawberry shake you can leave out the mint and add a big splashes lemon extract , like a capful or something. If you're making chocolate give me a good squeeze of chocolate syrup and about the same amount of caramel. I recently found some dark chocolate syrup that works pretty good. Also about a tablespoon of instant coffee. Sometimes I will add a big pinch of espresso also.
Blend all that up before you add the ice cream otherwise the eggs will freeze and they won't blend right. You want your container to be about 2/5 full of this mix. After it's all Blended, at about half the amount of ice cream you're going to and blend it all together with your stick blender. Don't try to kill it all at once kind of stab at it and it's chopping kind of manner. Once that's all blended, put the next layer of ice cream in and repeat. Repeat this process until you have as much milkshake as you want. You'll notice how silky and smooth the texture is and the richness of the flavor. It's definitely a Pulp Fiction $5 milkshake that will have you doing a double take. I like to scoop some ice cream into a cup and pour milkshake over the top of it like the ice cream is mashed potatoes and milkshake is gravy and if you have any Cheerios to sprinkle on top of all that, that would be a nice touch. The Cheerios with ice cream taste like eating an ice cream cone when you get to that bottom part that's structured and reinforced kind of like a Lego, and it's stuffed with ice cream.
If you're going to make strawberry milkshakes, I recommend using the strawberry milkshake or strawberry smoothie mix rather than actual strawberries but it's cool to throw a couple strawberries in there with the Smoothie mix. It's just that strawberries themselves don't come with enough flavor to pull it off without taking up all the room you need for the ice cream
If this is all too much work for you but you like milkshakes, at least try adding a big pinch of salt. That's a game changer. So are the eggs.
And if you put this mix back in the freezer to let it stiffen up a little bit it turns into a bit of a gelato type of a treat.
The stick blender is key because you don't have to have so much liquid in there like you do a regular blender. Because you put the blender where you need to put it instead of having to have all the food go to the blender like it has to do in a regular blender
🤔 I feel like I'm forgetting something. If you can think of anything to add please share. This is an evolution
First of all, throw that blender away and get yourself a nice stick blender or cheap one. You can get one on Amazon for about 20 bucks.
The list of ingredients are as follows:
Some decent vanilla ice cream but it doesn't have to be that really. A lot of times I'll buy that cheap stuff that comes in the reusable plastic bucket with the handle. Sometimes I'll go down to Smart and Final and splurge on one of those big old 5 gallon bucket looking containers of ice cream. They usually have a few different brands. And they're about 25 bucks
A carton of regular size eggs. Salt. I like the pink Himalayan sea salt. Real honey. Vanilla extract, I get the cheap stuff. Coconut extract, mint extract and almond extract. Also lemon extract is good with strawberry milkshakes and sometimes rum extract is good to add to chocolate shake but not much. And as for the mint, never more than two drops which really means three drops because you'll never get the third drop to stop from dripping. I like to add about a tablespoon of instant coffee for the flavor to my chocolate shakes. Also caramel.. I also add caramel and Hershey's Chocolate Syrup, coconut cream (not milk) or heavy whipping cream. Coconut cream can be found in the ethnic aisle of the supermarket where all the Thai food ingredients are. It comes in a soup can and find it next to the coconut milk in the same kind of can. It will likely be separated when you open it, with all the water on the bottom and the thick coconut wax like cream on top so be prepared to dump it into another container to blend it with your stick blender or whisk it to get everything mixed back together.
In a quart size container, crack three eggs and however much volume they use up, add the same amount of cream. Coconut cream is really good in chocolate shakes. Also add a big pinch of salt, about two tablespoons of honey for texture. A nice flash of vanilla extract, about 5 or so drops of coconut extract, two or three drops of mint if you're doing chocolate and about four drops of almond extract. If you're making a strawberry shake you can leave out the mint and add a big splashes lemon extract , like a capful or something. If you're making chocolate give me a good squeeze of chocolate syrup and about the same amount of caramel. I recently found some dark chocolate syrup that works pretty good. Also about a tablespoon of instant coffee. Sometimes I will add a big pinch of espresso also.
Blend all that up before you add the ice cream otherwise the eggs will freeze and they won't blend right. You want your container to be about 2/5 full of this mix. After it's all Blended, at about half the amount of ice cream you're going to and blend it all together with your stick blender. Don't try to kill it all at once kind of stab at it and it's chopping kind of manner. Once that's all blended, put the next layer of ice cream in and repeat. Repeat this process until you have as much milkshake as you want. You'll notice how silky and smooth the texture is and the richness of the flavor. It's definitely a Pulp Fiction $5 milkshake that will have you doing a double take. I like to scoop some ice cream into a cup and pour milkshake over the top of it like the ice cream is mashed potatoes and milkshake is gravy and if you have any Cheerios to sprinkle on top of all that, that would be a nice touch. The Cheerios with ice cream taste like eating an ice cream cone when you get to that bottom part that's structured and reinforced kind of like a Lego, and it's stuffed with ice cream.
If you're going to make strawberry milkshakes, I recommend using the strawberry milkshake or strawberry smoothie mix rather than actual strawberries but it's cool to throw a couple strawberries in there with the Smoothie mix. It's just that strawberries themselves don't come with enough flavor to pull it off without taking up all the room you need for the ice cream
If this is all too much work for you but you like milkshakes, at least try adding a big pinch of salt. That's a game changer. So are the eggs.
And if you put this mix back in the freezer to let it stiffen up a little bit it turns into a bit of a gelato type of a treat.
The stick blender is key because you don't have to have so much liquid in there like you do a regular blender. Because you put the blender where you need to put it instead of having to have all the food go to the blender like it has to do in a regular blender
🤔 I feel like I'm forgetting something. If you can think of anything to add please share. This is an evolution
56-60, M
