To make a classic milkshake, place four scoops of ice cream, 4 tablespoons of flavored syrup, and 1 1/2 cups of milk into a blender. Blend until texture is smooth and color is even, and serve immediately in tall glasses. To make a classic milkshake, place four scoops of ice cream, 4 tablespoons of flavored syrup, and 1 1/2 cups of milk into a blender. Blend until texture is smooth and color is even, and serve immediately in tall glasses. Painless, except possibly if you're prone to ice cream headaches.
For real, creamy, soda-fountain taste, use vanilla ice cream even when making a chocolate shake (or a Brown Cow) — the chocolate flavor comes from the syrup.
When making a vanilla shake (or a White Cow), 1 tablespoon of vanilla extract may be substituted for syrup, and 1 teaspoon of vanilla extract may also be added to a chocolate shake.
To make a strawberry shake, add a cup of sliced fresh strawberries.
For a malted shake, add 2 tablespoons of malted milk powder (always plain, never flavored).
And for a double chocolate shake (especially popular malted, when it was called out "Burn One All the Way" to the soda jerks on duty), use chocolate ice cream instead of vanilla. A hint from soda jerk lingo — Twist It, Choke It, and Make It Cackle — proves it wasn't uncommon to add an egg to a chocolate malted.
This recipe was found in a Loti.com article: http://www.loti.com/fifties_food/Soda_Fountain_Recipes.php
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