Photo Credit: André Baranowski
Did you know it’s National Vanilla Milkshake Day?
Milkshakes are a special treat for summer. They’re a great way to shake up a party and bring out the smiles; plus they turn you into a STAR host in seconds! So, just in time for summer and today, June 20th – National Vanilla Milkshake Day, I wanted to share a cool recipe and a hot new book that’s hitting the shelves nationwide: Thoroughly Modern Milkshakes by Adam Ried (Norton, 2012), paperback edition. You can order it on amazon.com here>
I love the retro cover and the fact that it holds 100 new recipes! “The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America’s favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake. 20 color photographs”
Ballistic Vanilla Shake Recipe
More than just basic vanilla, this shake is ballistic vanilla. Vanilla extract and eggy “French” vanilla ice cream (sometimes called ‘custard’ style) provide unmistakable depth of flavor that gives vanilla lovers, or any ice cream lover, reason to rejoice.
Makes about 3 1/2 cups or 28 ounces
- 1/2 cup cold whole or lowfat milk (about 4 ounces)
- 2 teaspoons pure vanilla extract
- 8 medium scoops French vanilla ice cream (about 1 quart) softened until just melty at the edges
- Place the milk, vanilla extract, and ice cream in a blender and pulse several times to begin breaking up the ice cream. With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.