Aug 29, 2012

Shake It Up

When the term "milkshake" was first used in 1885, milkshakes were an alcoholic drink used as a healthy tonic. By the early 1900 it had evolved to include ice cream. By the 1930s, milkshakes were a popular drink at drug stores and diners where kids would hang out after school.
The history of the milkshake is directly related to the invention of the electric blender. Before the widespread availability of electric blenders, milkshake-type drinks were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings.  With the invention of the Hamilton Beach blender, milkshakes began to take their whipped, aerated, and frothy form.
The automation of milkshakes developed in the 1930s, after the invention of Freon-cooled refrigerators provided a safe, reliable way of automatically making and dispensing ice cream. In 1936, the Multimixer, a machine that could whip up five milkshakes at once, was invented and the popularity of this frosty drink took off.
In the 1950s, milkshakes were called "frappes", "velvets," or "frosted [drinks]" in different parts of the US. A specialty style of milkshake called the "concrete" was a milk shake so thick that the server handed it to the customer upside down, demonstrating that not a drop would drip.
In 2006, US schools developed reduced-sugar, low-fat milk shakes for lunch programs. The shakes have half the sugar and only 10% of the fat of commercial fast-food shakes. Schools need a milk shake machine or soft-serve ice cream machine to serve the milkshakes. The milkshakes also have added fiber and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose intolerant people.
In 2006 sales of milkshakes, malts and floats rose 11% in the United States. Part of the increase in milkshake sales reported may be due to the increasing availability of gourmet chef-designed milkshakes in high-end restaurants. In 2006, the Los Angeles Times reported that chefs in landmark restaurants are using liquor soaked farmers market strawberries, high-end chocolate and Madagascar Bourbon vanilla to make new milkshake flavors. Other novel ideas offered include milkshakes made with toasted nuts, saffron, rose water or orange-blossom ice cream, vanilla beans steeped in rum and Grey Goose vodka.
Of course, milk shakes may be a treat you go out for, but you can also easily treat yourself at home if you own a blender or immersion blender.
You may be a purist and go for a classic vanilla milk shake or be adventurous and try some of our unusual flavors.

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.
Serve in tall glasses with a straw.  Serves 2



This recipe is a bit more involved but is worth the effort!
½ cup heavy cream
¼ cup marshmallow cream
1 teaspoon vanilla extract
1 cup whole milk
½ cup chocolate syrup
3 cups chocolate ice cream
Shaved chocolate for garnish
Whisk 1/2 cup heavy cream, very cold marshmallow fluff and vanilla until stiff peaks form; set aside. Combine whole milk and cup chocolate syrup in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow mixture, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with shaved chocolate. Serves 4



If you like fruit in your milkshakes you’ll want to try this recipe. Substitute roasted peaches or melon for the pineapple, if you prefer.

For the roasted pineapple:
1 golden pineapple, cored and quartered
Canola oil
Slice pineapple and cut in large chunks. Preheat oven to 375 degrees F.  Brush pineapple with oil and roast 20-30 minutes, turning to expose all sides, until golden brown.
For the shake:
2 cups ice
1 roasted pineapple
1 cup pineapple juice
1/2 pint lemon or mango sorbet
1/2 pint vanilla ice cream
Club soda or seltzer, to taste

Put ice in the blender. Add the cooled roasted pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large glasses. Top each glass with a splash of soda. Serve.



All milkshakes don’t have to be calorie-laden indulgences. We like to make our shakes from frozen low-fat yogurt. Add low-fat milk and your favorite fruit for an extravagant treat that won’t tip the scale.

2 1/2 cups frozen blueberries
1 1/4 cups apple juice
1 cup vanilla frozen yogurt
1/4 cup skim milk

Put everything in the blender and blend until smooth. Serves 2







This recipe is a favorite among adults and children alike.

1cup Clik chocolate milk balls
1 cup whole milk
3 cups vanilla ice cream

Place Clik milk chocolate balls, milk and ice cream in blender container. Cover; blend until consistency of thick milk shake, with bits of candy throughout. Pour into 2 large glasses. Serve immediately.

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