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What you need to know for 01/23/2018

In and Out of the Kitchen: Shake, shake your way to nice cool treat

In and Out of the Kitchen: Shake, shake your way to nice cool treat

Milkshakes are easy to make, and I’ve just found a way to make these chocolate, vanilla or strawberr

Tastes are seasonal.

During autumn and winter, chili con carne, soups and hot chocolate are tops.

In summer, cheeseburgers, tossed salads and milkshakes all seem to taste better.

I’m a fan of all six. But milkshakes are the easiest to make, and I’ve just found a way to make these chocolate, vanilla or strawberry specials even simpler to purée and pour.

Some people who prefer homemade milkshakes always drag a blender into the process. I used to be in the Waring and Sunbeam camps, but it took me about 15 minutes to clean all the parts after I put my ice cream and milk into the electric whisking machines. I’m going old-school and old-fashioned — I’m now using food jars.

I prefer glass and, because these containers were once filled with tomato sauce or pickles, they’ve got to be well-rinsed. I take my ice cream out of the freezer about 10 or 15 minutes before shake time, just to soften it up. Then I put five or six healthy scoops into the jar, and pour in some milk to keep the ice cream company. If I’m making a chocolate shake, I use chocolate milk. I’ll also pour 10 seconds’ worth of chocolate syrup into the mix.

Like James Bond’s martinis, these drinks are shaken, not stirred. You screw the top of the pickle or sauce bottle back on — an obvious move — and give the glass a minutelong shake. Because these milkshakes are loaded with about 1,000 calories, it can’t hurt to burn maybe 10 or 15 with a little exercise. Shake, shake, shake — shake, shake, shake — shake your booty, as KC and the Sunshine Band used to say.

You’ll want to put your shaker down for a couple of minutes, to make sure the milk and ice cream cooperate with each other. There’s nothing worse than chunky milkshakes. I’ll give the works another minutelong shake just before I pour the cold stuff into a 16-ounce glass.

I keep these shakes pretty simple. Vanilla shakes come from vanilla ice cream, low-fat milk, a little bit of vanilla extract. Sometimes, a liberal dose of butterscotch syrup turns my vanilla shake into a more buttery diversion. I guess some banana extract would give the shake a new identity.

Strawberry shakes mean strawberry ice cream, milk and strawberry sauce. Simple, simple and simple.

All three flavors go down nice and smooth. And it takes about 30 seconds to wash and dry your shaking equipment.

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