Home Forums Hunting & Shooting Hunter's Campfire the demise of the milkshake

A milkshake is milk and ice cream whipped together with some kind of fruit or other flavoring. The thicker the better. A properly made one is one mighty tasty treat.
McDonalds started it on a downhill slide with their crappy chemical laced premixed hog slop. Now Foxnews is reporting that some people are mixing booze in with them. Sacrilege!! No wonder America is falling apart.

HOG SLOP

You accidentally (I am sure) forgot to mention that the ice cream needs to be hand-scooped, hard ice cream and not something that is extruded.

For sure. But I did say 'thicker'. Soft ice cream can't be properly thick.

Yeah, you need a badass blender to make one right. If the shake is thick enough a light duty unit will stall.

Oh crap!!!!!!

Most fast food joints have not sold milk shakes since the early 70s, that why they are termed "shakes" and not "milk shakes". No matter, you can do better at home anyways.

MtnHtr

They are even better with malt.

JD338

I worked in a Baskin Robbins in HS and we would make real Milkshakes,they were almost $4.00 in 1982,today it would be around $7.00

thats why you get shakes instead of milkshakes nowadays.

My preference too.

I have properly instructed my children in the art of malt making. I am somewhat shamed to report the youngest has perverted that sacred instruction and is now desecrating the Osterizer concocting smoothies.

Big malted/shake/frappe fan here. As a kid I'd order them always, and at most places you'd get the frappe in a tall glass, with the blender vessel as well, which held almost another glass of the creamy goodness. Y'all do know what a frappe is, don'tcha? Hint: it has ice cream.

INGWE always said it was his milkshake that brought all the boys to the yard. Dunno what's in it tho.

I don't want to know either

Back when we didn't know any better, we added a raw egg to our shakes and malts. It's hard to improve an honest milk shake, but that did.

Go to Culver's! I got to let the milkshake thaw for few minutes before I can even think of moving it.

Speaking of eggs, ever had an egg cream, Ken?

It's pretty obsolete today, but used to be very popular in NYC (Brooklyn in particular) and was sometimes offered in Boston.

Try telling my eight year old that he can eat a raw egg and be just fine. He insists he'll get sick...


Travis

There's a place here in Houston that I sometimes frequent that makes milkshakes from BlueBell icecream and milk. They are indeed much better than Sonic, whataburger, Macdonald's, etc.

Tell me how to make one.

By the way, I have a couple of Vita-Mixes, those very pricy super-powerful blenders � so if necessary, I can liquefy almost anything short of flint.

Stop at about any of the remote cafes in eastern Oregon (Juntura, Fields, Adell, Denio, Burns Junction, Silver Lake), and one will get real milkshakes and wonderful homemade pie.

An interesting aside. As kid in the Navy serving in Townsville, Australia, the milk shakes consisted of a single scoop if ice cream blended in a glass of milk. A pretty watery affair. We found that extra scoops of ice cream were a nickle each, so much to the dismay of the locals, we began ordering shakes with 20 extra scoops. We were viewed as a bunch of crazy yanks, but at least we had real fine milk shakes.

Like this Internet recipe?
http://whatscookingamerica.net/History/NYEggCreamHistory.htm