Milkshakes prove that even the simplest recipes with the most basic of ingredients can turn out to be decadent treats. We like to think of milkshakes as a success food, as it takes a lot of effort to ruin one (as opposed to, say, a perfectly cooked soufflé). With only a few pieces of equipment that you probably already have in your bar, you can be churning out the decadent dairy products on a commercial scale.
How to make the perfect milkshake:
Here is Bobby Flay’s Basic Milkshake Recipe (from The Food Network)
1/3 cup whole milk
10 ounces premium vanilla ice cream (around 1 ¾ cups, packed)
Blend everything in a blender until smooth and then serve.
The proportions of milk to ice cream can be adjusted, depending on how thick you like your shakes. The perfect one for me is one that’s thick, but I don’t have to work hard to get it through the straw. If you enjoy yours thicker, just add some more ice cream.
Vanilla milkshakes are just the beginning. You can build on that basic milkshake recipe and develop masterpieces of your own. Throw some blueberries into the blender. Crush some peppermint candies. You are only limited by your imagination.
Do you like your milkshakes to be a bit more potent? There’s nothing stopping you from putting a bit of ‘sauce’ into the mix. Here are a few recipes:
Hot Fudge Bourbon Milkshakes from How Sweet it Is
Spiked Do-si-do Milkshake from Serious Eats
Bourbon Chocolate Milkshakes from What’s Gaby Cooking
If ice cream is already on the menu, it makes sense to put milkshakes alongside. All it takes is a milkshake machine, a few cups, and a little bit of upselling, and you’ve got a new profit stream right in your restaurant.
Special thanks go out to New1mproved on Flickr for the Creative Commons use of the picture.
