Basic Milkshake Without Ice Cream

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 drops Vanilla extract
  • 1/3 cup White sugar

• Dairy

  • 2 cups Milk

• Frozen

  • 12 Ice cubes

Found on ifoodblogger.com

Ingredients

• 12 ice cubes
• 2 cups milk
• ⅓ cup white sugar (plus more to taste if needed)
• 2-3 drops vanilla extract
• 6 ice cubes
• 2 cups milk
• ½ cup white sugar (plus more to taste if needed)
• 1 cup fresh or frozen strawberries
• 2-3 drops vanilla extract
• 6 ice cubes
• 1 cup of milk
• 1 cup half and half or heavy cream
• ¼ cup white sugar (plus more to taste if needed)
• 1 cup fresh blackberries
• 3 ripe bananas
• 2 cups of milk
• 1 Tbsp of honey (you can also use corn syrup or maple syrup)
• 6 ice cubes
• 1 ripe avocado, peeled, seeded and cubed
• 2 tsp fruit syrup (e.g. raspberry, strawberry)
• 4 Tbsp honey, corn syrup or maple syrup
• 2 cups milk
• 2 cups low fat or whole milk
• 2 egg yolks
• ⅓ cup white sugar
• 2-3 drops vanilla extract
• 8-10 ice cubes
• 1 cup whole milk
• ⅓ cup sugar
• 1 cup heavy cream
• A pinch of salt
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 4 large egg yolks
• 10 ice cubes
• 1¼ cup whole milk
• 1 cup heavy cream
• 3 heaping Tbsp powdered milk (instant skim milk powder)
• ⅓ cup granulated sugar (plus more to taste)
• ¾ Tbsp corn starch
• 1 vanilla bean, seeded (substitute with two teaspoons vanilla extract)
• 10 ice cubes
• 1 cup of ice
• 1 cup of milk
• ¼ cup sugar
• ½ teaspoon vanilla extract
• 2 Tbsp corn oil plus a 5-second squirt of non-stick spray

Directions

• Blend ice, milk, sugar, and vanilla extract together in a blender until smooth.
• Blend ice, milk, sugar, vanilla extract and fruit together in a blender until smooth.
• Blend ice, milk, cream, sugar, and fruit together in a blender until smooth.
• Peel the bananas. Cut into pieces, add milk and blend on high speed for about 15 seconds.
• Add honey and continue blending until smooth.
• Blend ice cubes, avocado cubes, honey and milk until smooth. Pour into glasses and top with fruit syrup.
• Combine ¼ cup milk and the yolks in a medium size sauce pan. Whisk until blended. Heat the mixture over medium low heat until it reaches 160F. Remove from heat and pour into a bowl sitting in an ice bath to chill.
• Blend egg mixture, ice cubes, white sugar and the rest of the milk until smooth.
• Place the egg yolks in a medium size bowl and whisk together.
• Warm the milk, the sugar, vanilla seeds and vanilla bean (or vanilla extract), and salt in a medium saucepan. The mixture should reach about 180-190F, just before it begins to boil.
• Slowly pour the milk over the egg yolks while constantly stirring.
• Pour the egg mixture back into the sauce pan and heat over medium low heat until it reaches 175F, thickens and coats the spatula.
• Pour the custard through the strainer into the chilled bowl sitting over the ice bath. Keep stirring until the mixture is cool, about 5-7 minutes.
• Blend the custard with heavy cream and the ice. Pour into glasses and serve immediately.
• Scrape the seeds from the vanilla bean with a pairing knife. Combine sugar, vanilla bean seeds and powdered milk in a medium size pot. Slowly add 1 cups of milk while constantly stirring. Add the bean pod to the milk.
• Prepare the corn starch by combining it with the remaining ¼ cup of milk. Whisk until corn starch and milk are blended and no lumps remain. Set aside.
• Slowly bring the milk to a gentle boil, add cornstarch and keep stirring constantly, scraping the bottom with a heat-resistant spatula, until the mix thickens enough to coat the spatula, about 1-2 minutes. Remove from the stove.
• Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the mix into the bowl. Keep stirring for 5-7 minutes until the mixture is cool.
• Slowly add heavy cream, constantly stirring.
• Blend the mixture with 10 ice cubes. Serve immediately.
• Blend ice, milk, sugar, vanilla extract, non-stick spray and corn oil until well blended. Pour into milkshake glasses and serve immediately.