Shale It Upsuperb Ingredients the Key for This Dairy Treat

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ST. LOUIS A great milkshake starts with great ingredients, says Mike Karandzieff, co-owner of Crown Candy Kitchen, which has been making ice cream and serving fountain treats since 1913 in St. Louis.You need great ice cream and the very best of other ingredients, Karandzieff says. And you just can't whip it up. You have to know how to blend 'em just right.Crown Candy uses professional equipment, but home cooks can make fine milkshakes with an ordinary blender. The trick, according to Adam Ried, author of the new book Thoroughly Modern Milkshakes (W.W. Norton & Co., $24.95), is to pulse together the ingredients a few times, then use a flexible spatula to mash the mixture onto the blender blades. Start pulsing again, stopping the blender to use the spatula as needed, until the milkshake is smooth and well-blended.Joy Grdnic, who owns The Fountain in midtown St. Louis, pays attention to detail when whipping up old-fashioned milkshakes and malts. A big thing is the quality of the ice cream, but little things are also important, like having fresh whipped cream. We also avoid high-fructose corn syrup in our ingredients.Her restaurant has built a name for itself in part through its ice cream martinis. In other words, adult milkshakes, Grdnic says.Ried traces the origin of the milkshake to 1885. Those early treats had something in common with Grdnic's ice cream martinis. Considered both a restorative tonic and a treat, at that point milkshakes usually contained milk, ice, sugar, and, by all indications, an egg and a shot of whiskey, and they were all shaken by hand.In 1922, Ivar Pop Coulson invented the ice-cream- based milkshake at a Walgreens in Chicago, Ried writes. A nationwide craze ensued.Grdnic shared recipes for alcoholic and nonalcoholic milkshakes. We've also included recipes from Ried's book for a basic, ultra-rich milkshake and a Colombian cholado, a nontraditional milkshake loaded with fruit.

SPICED BANANA THICK SHAKEYield: 2 servings2 small bananas, peeled1 cups ice cubes3 scoops vanilla frozen yogurt or low-fat vanilla ice cream, softened cup pineapple juice or apple juice1 tablespoon honey teaspoon ground cinnamon teaspoon ground nutmeg teaspoon vanilla1. Combine all ingredients in a blender.2. Blend until mixture is smooth, about 30 seconds. If necessary, pulse a few times until the mixture blends easily.Per serving: 370 calories; 7g fat (17 percent calories from fat); 4.5g saturated fat; 23mg cholesterol; 6g protein; 71g carbohydrate; 51g sugar; 3g fiber; 75mg sodium; 163mg calcium; 450mg potassium.Adapted from The Ultimate Ice Cream Book, by Bruce Weinstein (William Morrow and Co., 1999).

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Shale It Upsuperb Ingredients the Key for This Dairy Treat

STRAWBERRY SHAKE(From The Fountain)Yield: 1 large serving3 scoops strawberry ice cream cup 2 percent milk1 tablespoon strawberry syrupWhipped cream, for optional garnishCandied orange rind...

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