Vanilla milkshake recipe

The History of the Milk Shake

• The first formal milk shake recipe appeared in 1885, but the drink as we know it today didn’t arrive until 1922, when the electric blender was invented. That’s when Ivar “Pop” Coulson, a Walgreens employee in Chicago, had the idea of blending vanilla ice cream with malted milk. A star was born.
• The vanilla milk shake became an icon of American pop culture, appearing in shows from Happy Days to Friends. You’ll find it on the menu at diners, bars, and classic American restaurants across the country.
• Want to taste real American flavor? Here’s my homemade vanilla milk shake recipe. Everything is made from scratch—the ice cream, the whipped cream, all of it. Follow along step by step!

Ingredients (serves 2)

• 400 ml (1.7 cups) milk.
• 4 scoops vanilla ice cream.
• Whipped cream.

For the vanilla ice cream:

• 500 ml (2.1 cups) milk.
• 6 egg yolks.
• 250 g (8.8 oz) sugar.
• 1 vanilla bean.

For the whipped cream:

• 200 ml (0.8 cups) heavy cream (40% fat).
• 40 g powdered sugar.
• 1 packet vanilla sugar.

Recipe Steps

• 1/ Start by making the vanilla ice cream. Whisk the egg yolks with 125 g (4.4 oz) of sugar until pale, thick, and smooth. In cooking terms, this is called “ribbon stage.”
• 2/ Pour the 500 ml (2.1 cups) milk, remaining 125 g (4.4 oz) sugar, and scraped vanilla bean into a saucepan. Heat gently.
• 3/ When the milk reaches a boil, slowly pour it over the egg mixture while whisking constantly.
• 4/ Whisk vigorously and pour everything back into the saucepan.
• 5/ Return the pan to low heat for 4 to 5 minutes. Don’t let it boil, or the custard will break and become grainy. If you have a kitchen thermometer, keep it below 83°C (181°F).
• 6/ Keep stirring constantly until the mixture coats the back of a spoon.
• 7/ Let cool completely.
• 8/ Blend the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions. No ice cream maker? No problem. Pour the mixture into the freezer and stir it with a wooden spoon every 30 minutes until it reaches ice cream consistency.
• 9/ Now for the whipped cream. Put a bowl and whisk in the freezer for 10 minutes.
• 10/ Once cold, pour the heavy cream into the bowl and whip it by hand or with an electric mixer.
• 11/ When the cream begins to thicken, add the powdered sugar and vanilla sugar. Keep beating until you have stiff whipped cream.
• 12/ Transfer the whipped cream to a piping bag and refrigerate.
• 13/ Now that your vanilla ice cream and whipped cream are ready, it’s time to assemble the milk shake. It’s simple: add the ice cream and 400 ml (1.7 cups) milk to a blender.
• 14/ Blend until thick and creamy.
• 15/ Pour into tall glasses.
• 16/ Top with whipped cream and serve. And don’t forget to celebrate National Ice Cream Day on July 19 with an authentic New York-style milk shake!

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