The Culinary Connoisseur
Shake it Up
22
Aug
Aug
When the term “milkshake” was first used in1885, they referred to a “health tonic” meant to cure various ailments. They
later evolved to include ice cream and by the 1930s, milkshakes were a popular
drink at drug stores and diners where kids would congregate 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.
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.
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.
“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 sales of milkshakes and similar iced drinks 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. Chefs began using
things like 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 brand name vodka.
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. Chefs began using
things like 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 brand name 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 can also easily treat yourself at home if you own a blender or immersion
blender.
This recipe is a bit more involved but is worth the
effort!
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
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.
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.
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.
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 calorie-laden
indulgences. Try frozen low-fat yogurt.
indulgences. Try frozen low-fat yogurt.
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
2
This recipe is a favorite among adults and childrenalike.
1cup Clik chocolate milk balls
1 cup whole milk
3 cups vanilla ice cream
1 cup whole milk
3 cups vanilla ice cream
Place all ingredients in a blender or shake maker. Cover;
blend until consistency of thick milk shake, with bits of candy throughout.
Pour into 2 large glasses. Serve immediately.
blend until consistency of thick milk shake, with bits of candy throughout.
Pour into 2 large glasses. Serve immediately.