Whether it's a traditional chocolate, vanilla or strawberry shake your craving; or something more out there like Lemon Buttermilk or Vanilla Rum and Salted Cashew Adam Ried's Thoroughly Modern Milkshakes has you covered. With just over 100 recipes in this book there's sure to be something that will please everyone.
When it comes to ice cream I'm a standard mint chocolate chip with hot fudge girl. So I'm not really sure what I was thinking when I was asked to join the Thoroughly Modern Milkshake party being held on Twitter 6/25 at 7pm EST (you can follow hashtag #GreatShakes) but I'm so glad I decided to take part. Ried's book has opened the door for me to so many new and wonderful shake flavors.
Thoroughly Modern Milkshakes starts out talking about the history of the milkshake and continues with a great explanation of the equipment and ingredients needed to make the perfect shake.There's a lot of fun and interesting facts in between all the yummy recipes.
The book is then broken into chapters by types of milkshakes. There's a chapter for vanilla, chocolate and even fruit. But it was the tea and coffee chapter that caught my eye so that's what I decided to focus on. Ried states in his introduction that any store bought ice cream will do when making his shakes. But being the purest that I am I decided to make my own. Coffee ice cream it is.
The shake I made was the Caffee Corretto Shake and it was ever bit as yummy as I expected it to be. If you're into ice cream at all or just like to "shake" things up every once in awhile I would suggest getting a copy of this wonderful little book.
Caffee Corretto Shake
1/4 cup of cold milk
2 Tbs of Sambuca
2 shots of fresh brewed espresso cooled.
8 scoops of coffee ice cream
Place everything in a blender and pulse several times to begin breaking up the ice cream. With the motor off, us a spatula to mash the mixture down towards the blades. Continue pulsing, stopping and mashing until the mixture is well blended and thick. roughly 90 seconds. Pour and serve at once.