Americans have been in love with milkshakes for over a hundred years… ice cream parlors of yesterday are a part of many American’s memories…. especially New Yorkers. I have always made milkshakes for my son… I was thinking about that recently when I wrote the “New York Egg Cream” post. So just for the heck of it I looked around for various recipes… because… you guessed it… this is one of those things I make by eye.
To my surprise…. I found that my recipe was different to begin with… Most recipes use vanilla extract with no sugar (definitely not right)…. or with sugar (better but not quite right) or just milk and ice cream (also definitely not right)….. I use three ingredients… ice cream, milk and syrup.
So I sighed and realized I would just have to make one and watch how much of each ingredient I used…. and then ….of course… I would just have to taste it to be sure it was right… oh darn… the things I must do for this blog…. LOL… believe that? I have a bridge I can sell you real cheap…LOL
I was pretty satisfied with my recipe… but I may have to make another tomorrow just to be sure!
I decided to make a vanilla milkshake, but surely you can use your imagination and make whatever flavor combination you wish… I used Torani’s Vanilla Syrup.
Torani makes a complete line of wonderful syrups… in fact… 80 flavors to choose from…. and of course, there is the famous Fox’s U-Bet Syrups that New York ice cream parlors have used for over 100 years now.
What’s nice about this… is you can use fat free ice cream and fat free milk if you wish.
Make sure the ice cream is frozen hard so you get a thick consistency… do not over blend.
This recipe makes 2.
Recipe: All American Milkshake (Vanilla or Chocolate)
All you need:
4 cups milk
1 ½ cups ice cream
3 tablespoons syrup
All you need to do:
Put everything in your blender and blend until everything is incorporated…. and still thick.
Pour into glasses and enjoy!
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter