quote:

Originally posted by enginecapt

quote:

Originally posted by Michael Hoffman

Don’t forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla.

Don’t listen to him. If a customer like myself comes in and
orders a strawberry malted, do it. They’re heaven.

I so agree. Ever try a peach malted? Nectar of the gods.

quote:

Originally posted by tastysavant

Mom and Pop Chocolate Milkshake

4 scoops vanilla ice cream
1/2 cup of milk
3 tablespoons chocolate flavored syrup

Gourmet (for a lack of words) Chocolate Milkshake

4 scoops vanilla ice cream
� cup of milk
� cup chocolate ganache

Not to confuse you further, Rick, but consider making your "Mom and Pop" with REAL chocolate syrup, from whatever source. Wish I could come over for a chocolate shake (NOT chocolate milk) right now!

Catherine

quote:

Originally posted by roadrash

To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey’s chocolate syrup. Ideally, the ice cream is Hershey’s too. Delicious!

To quote a quote:
AAAAAAAAAAAMMMMMMMMMMEEEEEEEENNNNNNNNNNNN!!!!!!!!!!!!!!!!

Give a big hoo ha for the lowly Root Beer Float—-I know it doesn’t belong in this thread but I just started thinkin’ and salivatin’.

Mr. Hoffman, 40 years without a "milkshake" is a long time. You don’t know what your are missing, even if you have to eat it with ice cream mixed in it. My favorite is a Pineapple "milkshake".

Can you help me with premix powder recipe for soft ice cream machine using FRESH COWS MILK, not water?

Bushie, you’re talkin my language now.

Y’all are arguing over nothing. Here’s Perfection:

Fill up a metal mixing glass with vanilla ice cream. Squirt in plenty of root beer syrup. Put in a big scoop of malt powder. Add milk to about 80% depth. Put mixing glass in the mixer and let it ride for about 30 seconds. (Understand I’m going from a 40 year memory here.)

Pour into a large glass, screw the cherry, whipped cream, etc.

Sit back and experience nirvana.

quote:

Originally posted by Al-The Mayor-Bowen

To clarify all of the above…and add some tangent products…

1. As a SoCal young man stationed at Ft Devens Mass in the 60’s, I was appalled by the lack of ‘density’ in the ice cream based beverages. Namely the Milk Shakes (no ice cream in them) Frappes, I learned were what I had grown up with out West.

2 DQ makes a great Shake or Malt, Butterscotch and other flavors too, using their soft serve mix in stead of the ‘hard ice cream’ we have been discussing.

3 On the West Coast at the Foster Freeze and DQ stands back in the 60’s we would order a BOSTON SHAKE. That was a thick milk shake with a DQ soft-serve sundae built into it…looking somewhat like a Float but with the topping visible (hot fudge?) Usually the sundae flavor matched the shake flavor…Chocolate/chocolate or Butterscotch/butterscotch, but having a Hot FUdge sundae float in your butterscotch shake was a real treat too.[:p]

4. Lastly.(1964-65) Cooking at a HoJo’s on Rt 95 north of Boston I soon learned that Milk Shake was the thin, no ice cream beverage described by others… Then Velvet, Cabinet, Frappe, Concrete, and Thick Shake were pretty much interchangable terms for what the rest of the USA calls a "Shake".

Somehow I missed this thread!! At Carvel, they have whats called a ‘thick shake float’ with a BIG dollop of Carvel’s superior soft ice cream inthe middle of the shake with no toppings…YUM!

quote:

Originally posted by tastysavant

quote:

Originally posted by joanie41

I think you have a lot of options here. I mean, we’re talking about inherently yummy stuff: milk, ice cream (or not), flavorings (upscale or regular), and so on.

If I went to your shop, and you offered several different types of a chocolate shake, including a frothy chocolate milk, a "traditional" shake, and a shake that went to college (fancy chocolate flavorings, etc), AND you had a little description of each, I’d be happy as a clam. Again, this isn’t rocket science, and you could easily offer all three options without things getting too complicated.

If it were my shop, I’d offer a vanilla shake (not everyone eats chocolate) and I’d make sure I offered malt, which is MY favorite add-in! [;)]

Have fun with this — it’s a happy dilemma!

Come to think of it, I think you’ve hit the nail on the head. Not everyone’s idea of perfection is the same, and the fact that all three options are variations onto themselves makes having all three a no brainer.

Alright, its decided, all three it is. Now its time for me to do some happy experimenting to get what I think is best for each [:)].

And yes, vanilla and malts are a must!

Whatever you decide to call your "ice cream, flavoring and milk" drink, make sure you make it with hand scooped ice cream.

I grew up around milkshakes. Hot summer afternoons were cooled off by a double chocolate milkshake.

quote:

Originally posted by RubyRose

Around here, a chocolate shake is chocolate ice cream, chocolate syrup and milk. One made with vanilla ice cream, chocolate syrup and milk is called a "black and white".

I was going to say the same thing. Are you in the Philadelphia region? I was surprised earlier this year when I visited the midwest to see them making a chocolate shake with vanilla ice cream, but after doing a bit more research and seeing posts on here, it looks like that’s closer to the national norm than what you and I are used to. I’ve always loved black and white shakes, but have been less crazy about chocolate ones. Now it’s great to know that when most people talk about chocolate shakes, they mean the ones I’ve been loving for years.

Around here, a chocolate shake is chocolate ice cream, chocolate syrup and milk. One made with vanilla ice cream, chocolate syrup and milk is called a "black and white".

For homemade shakes, I prefer Fox’s U-Bet syrup to Hershey’s.

quote:

Originally posted by roadrash

To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey’s chocolate syrup. Ideally, the ice cream is Hershey’s too. Delicious!

AMEN!!!!!!!!!!!!!!!!!!

AMEN!!!!!!!!!!!!!!!

To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey’s chocolate syrup. Ideally, the ice cream is Hershey’s too. Delicious!

If you go to http://www.softservedepot, they have home made ice cream maker kits and home made shake maker kits with different flavor option kits. They rock!

http://www.softservedepot.com

Malt is great in so many shakes, don’t limit it to just chocolate or Vanilla, that’s Milkshake facism!! In fact, a milkshake I came up with is: Cherry syrup, Pineapple, and Malt, it tastes like Pineapple Upside down cake, mmmm.

And I find this very appropriate, Thanx Jonathan Richman, from the It’s Time for Johnathan album Double Chocolate Malted!:

Double chocolate malted
(yeah yeah yeah)
No mam a single is not enough not enough no
(no no no)
I want a double chocolate malted today
(yeah yeah yeah)
I want that horlex brand of chocolate malted
(yeah yeah yeah)
yeah I want two scoops!
(yeah yeah yeah)
I don’t want just a single
(no no no)

double chocolate malted
(yeah yeah yeah)
double chocolate malted for me
(yeah yeah yeah)
double chocolate malted for me today
(yeah yeah yeah)

I want chocolate malted with chocolate ice cream
(yeah yeah yeah)
don’t use vanilla
(no no no)
two scoops and I want two things of horlex malted
(yeah yeah yeah)

double chocolate malted thank you
(yeah yeah yeah)
I dont want any marachino cherries dont puts nuts on it
(no no no)
no nuts no nuts
(no no no)

no whipped cream either
(no no no)
no marshmellow
(no no no)
but lots of malt
(yeah yeah yeah)

double chocolate malted
(yeah yeah yeah)
double chocolate malted today thank you
(yeah yeah yeah)
double chocolate malted today
(yeah yeah yeah)

double chocolate malted
(yeah yeah yeah)
double chocolate malted
(yeah yeah yeah)
double chocolate malted today
(yeah yeah yeah)

I don’t want any vanilla ice cream no

(no no no)

yeah you already know about no nuts right