Classic Vanilla Milkshake
The vanilla milkshake is the
milkshake against which all others are judged. Its simplicity is its strength.
Three ingredients, good quality vanilla ice cream, whole milk, and real vanilla
extract, combined in the right ratio and blended to the right consistency
produce a drink of extraordinary satisfaction. There is no flavour to hide
behind, no mix-in to distract. It is purely about the quality of the ice cream
and the technique of the blend.
The ratio of ice cream to milk is
the variable that most affects the final result. Too much milk produces a thin,
watery shake that pours easily but drinks like a glass of sweetened milk with a
faint ice cream flavour. Too little milk and the blender struggles and the
shake is too thick to drink through a straw without significant effort. The
correct ratio, approximately three scoops of ice cream to 150ml of milk,
produces a shake that is thick enough to be indulgent but thin enough to drink
comfortably.
Vanilla extract quality matters
enormously in this recipe because vanilla is the primary flavour. Pure vanilla
extract made from vanilla beans produces a complex, floral, slightly spiced
vanilla character. Artificial vanilla flavouring produces a flat, synthetic
sweetness that is immediately detectable. In a chocolate or strawberry shake
the vanilla is a background note. Here it is the foreground.
Ingredients
- 6 large scoops vanilla ice cream approximately 500g
- 150ml cold whole milk
- 1 tsp pure vanilla extract
- Whipped cream to top
- Sprinkles or a cherry to garnish
Instructions
Chill two tall glasses in the freezer for 5 minutes.
Add ice cream scoops, cold milk, and vanilla extract to a
blender.
Blend on medium speed for 20 to 30 seconds until just
combined and thick.
Do not over-blend. Stop when smooth and thick.
Pour into chilled glasses.
Top with whipped cream.
Add sprinkles or a cherry. Serve immediately with a wide
straw.
Notes
•
Use premium vanilla ice cream with a high fat content.
Budget ice creams contain more air and water and produce a thinner, less
satisfying shake.
•
Blend as briefly as possible. Over-blending warms the
shake and melts the ice cream, producing a thin result. 20 to 30 seconds is
enough.
•
Chilling the glass before pouring keeps the shake cold
and thick longer.
•
Cold milk rather than room temperature milk is
essential. Warm milk immediately begins melting the ice cream during blending.
•
If the shake is too thick add milk a tablespoon at a
time. If too thin add another scoop of ice cream.
•
Real vanilla extract rather than vanilla flavouring
produces a noticeably better flavour. The difference is significant in this
recipe where vanilla is the primary flavour.
For the thickest possible shake freeze the blender jug for 10 minutes
before use
