Question I can't believe I'm asking a question about such a simple thing as a milkshake! I tried making one and it turned out just awful--a lumpy, runny mess. Started with about 1/2 cup of whole milk and a little over a cup of chocolate ice cream. Put all in blender together and turned on puree for about 30 seconds. I noticed the ice cream wasn't getting much action from the blades, so I turned the blender off, and with a spatula, repositioned the ice cream so it would be closer to the blades. Turned blender to a slower speed; same thing. Higher speed, same thing. I finally thought I should stop with the blender or end up with melted ice cream. Tasted great, but the consistency was all wrong. What in the world did I do wrong?
Answer What you are describing is what most people have in blending a lot of different things. In making milk shakes most people add too much liquid making them thinner; I like mine smooth and thick. Here is how I do it. First I put the ice cream in the blender and gradually add a little milk at a time while blending. I only add enough milk to make it thick. You might want to start off with more ice cream adding just enough milk to get it to your desired thickness.
I started cooking and baking when I was eight years old which gives me over fifty years of experience. My love has always been desserts. Although I am sure there is a question out there that I cannot answer, I have yet to come across it.
My experience includes both domestic and professional. My husband and I both came from large families and we had four children of our own. I have cooked and baked for all of the holidays, birthdays, graduations and weddings. Professionally, I trained in a French restaurant and worked at various country clubs and at the Grand Floridian Hotel at Walt Disney World.
Publications I have several articles and restaurant reviews published on ezine article, buzzle, article biz, selfgrowth.com and several others. I have authored two cookbooks and am currently working on a third.
Education/Credentials I am certified by master chef Paul Bucose.