top of page

National Vanilla Milkshake Day!

Today marks the celebration of a delightful cold beverage crafted from vanilla ice cream, vanilla, and milk.” 🍦🥛

According to nationaldaycalendar.com, "this frosty drink didn't begin with those three ingredients, though. In 1885, the term "milkshake" showed up in print for the first time. The concoction of cream, eggs, and whiskey was often served with other alcoholic tonics such as lemonades and soda waters. By 1900, a milkshake often referred to "wholesome drinks made with chocolate, strawberry or vanilla syrups." In these frothy beverages, ice cream was nowhere to be found. However, a few years later in the early 1900s, people began asking for this new treat with a scoop of ice cream. By the 1930s, malt shops were serving milkshakes all over the United States.

Maybe you want to top off your vanilla milkshake with a little bit of whipped cream and a cherry on top!"

In honor of today, here are a few ways you can pay homage:

 📍Share a vanilla milkshake with someone.

📍Make some ice cream and enjoy with the kids.

📍Try this recipe: BASIC VANILLA ICE CREAM

INGREDIENTS

  • 2 cups (500 mL) heavy whipping cream

  • 1 cup (250 mL) whole milk

  • ½ cup (125 mL) sugar

  • 1 tsp (5 mL) vanilla extract


DIRECTIONS


  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

  2. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C).

  3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.

  4. Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.

  5. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.


Yield: 8  servings

Nutrients per serving: U.S. Nutrients Per Serving (½ cup/125 mL): Calories 280, Fat 23 g, Cholesterol 85 mg, Sodium 35 mg, Carbohydrate 16 g, Sugars 14 g, Protein 2 g

Your Pampered Chef Cook's Tips:

The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.


VARIATIONS

Chocolate Ice Cream

For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture. Churn the ice cream for 25–30 minutes.

Strawberry Ice Cream

For Strawberry Ice Cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes.

Cookie's 'N Cream

For Cookies 'N Cream ice cream, add 6–7 chopped, crème-filled chocolate sandwich cookies to the mixture when the ice cream is done churning.

Rocky Road

To make Rocky Road Ice Cream, stir in the following ingredients when the ice cream is done churning:

  • 1 cup (250 mL) mini marshmallows

  • ½ cup (125 mL) sliced almonds

  • ⅓ cup (75 mL) semi-sweet chocolate morsels, chopped


ICE CREAM MAKER: #1538

CLASSIC BATTER BOWL:#2431

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Seriously easy to make. Just four ingredients and ready in about 20 minutes for soft-serve consistency. For scoopable ice cream, place in the freezer, invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:https://bit.ly/m/Kryshonda-Torres




0 views0 comments

Comentarios


bottom of page