Milkshake

Ingredients

• 2–3 scoops Ice cream, vanilla, chocolate, or strawberry; high-butterfat premium grade
• 60 ml Whole milk, cold; skim milk produces a thin, icy result
• For a malted milkshake (optional)
• 2 tbsp Malted milk powder, Carnation, Horlicks, or Ovaltine

Method

1. 1
   Place the ice cream in the blender jar. Add 60 ml of cold whole milk. If making a malt, add the malted milk powder at this stage. Do not add further liquid until after the first blend.
2. 2
   Blend briefly — only until the mixture is smooth and the ice cream is fully incorporated. This is where the shake lives or dies: over-blending incorporates air and thins the shake; the target is a consistency thick enough that the straw stands upright yet fluid enough to be drawn through it. Stop the blender the moment the mixture is uniformly smooth.
3. 3
   Assess the consistency. If the shake is too stiff to pour, add milk in small increments — no more than 1 tablespoon at a time — and pulse once. The finished shake should be spoonable but drinkable.
4. 4
   Pour into a tall chilled glass. Serve immediately with a straw; the straw should stand upright without support. If any shake remains in the blender cup, bring it to the table alongside.