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A simple vanilla milkshake with the perfect ratio of ice cream to milk
So here’s something that you should know about our mother. Like many other people of her generation, raised in Greece during times of economic hardships, our mother has always been quite sensitive to signs of health and wellness. For instance, according to our mother, anyone who looks even slightly underweight is cause for concern. Perhaps they aren’t eating enough. Perhaps they are sick. Perhaps they need her to intervene.
Our whole lives we have gauged our weight and appearance, in part, by our mother’s comments, or lack thereof. Our mother telling either one of us that we look wonderful, while she calmly accepts the fact that we have not finished all of the food on our plate, generally means that we could lose a pound or two. Our health has always been a preoccupation for our mother (and father, of course) and she has spent a lifetime doing everything in her power to make sure that she has covered all the bases.
Growing up one of us spent many summers in a small town in Ontario with our beloved family and our parents’ god-daughter who was only one year older. It was there, from our parents’ Koumbara, that our mother learned of the magic of the milkshake. Our Koumbara would make daily milkshakes which we drank with enthusiasm. These were made with ice cream, full fat milk, a bit of sugar and vanilla, and a raw egg. That’s right…a raw egg. Once you get past the fear of salmonella poisoning, the truth is that the raw egg added a frothy deliciousness to the milkshake which was pretty amazing. Our mom, when she learned of this daily treat, could care less about the froth. All she understood was that her daughter, whom she felt could use as many nutrients as possible, was getting loads of vitamins in that shake. She was thrilled.
Upon returning from this particular summer getaway, our mother realized that the milkshake ritual could not continue without a blender, which we did not have. So of course, she went out and bought one. She purchased an Osterizer Classic blender and used it everyday, to make milkshakes for the neighbourhood, and us. We can’t really remember when, or how, the milkshake phase passed, but in preparing this post we realized that it had been many, many, many years since we enjoyed one. Despite the fact that we omitted the raw egg, the flavour was perfectly familiar. In part, this may have been because we used the exact same blender that our mother purchased over 30 years ago. That’s right, the same exact blender. This thing is a beast and a shining example of the saying “they don’t make them like they used to”.
Helpful hints
Our mom’s classic milkshake, learned from her Koumbara, used full fat milk and this is a wonderful way to make a shake. We have also used zero percent milk however, and although the result is less creamy, it is quite drinkable.
About the egg. Raw eggs are quite nutritious, and don’t really add any flavour to the milkshake. What they do add is a delicious creaminess and frothiness. Having said that, the egg is totally optional so if you are queasy about the idea, or worried about salmonella poisoning, just leave it out. You want to enjoy your milkshake, not worry that it’s going to make you sick. Having said that, an entire summer and beyond of raw eggs never caused any of us any harm. Still, here are a few things to keep in mind if you are going to use raw eggs in your shake. First, always use pasteurized eggs and be mindful that they have not passed their expiration date. Wash the shell before cracking it open and only use eggs with an intact shell. Also, we would advise not using raw eggs if you are pregnant, very young, elderly, or have a compromised immune system. For more information about raw egg safety, you can consult this link: Egg Safety – Health Canada.
Milkshakes are best enjoyed right after they are made. If you want to be especially fancy, you can serve your shake in a chilled glass.
Looking for other things to sip? Try these:
Frappe coffee
Cantaloupe frosty with ouzo
Rose flavoured lemonade
A simple vanilla milkshake with the perfect ratio of ice cream to milk
3.50 from 2 votes
Course: Dessert, Drinks
Cuisine: American, Greek
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 1 milkshake
Author: Mia Kouppa
Equipment
Blender
Ingredients
- 1 1/2 cup vanilla ice cream
- 3/4 cup milk
- 1/4 teaspoon sugar
- 1/8 teaspoon vanilla powder (or 1/4 teaspoon vanilla extract)
- 1 raw egg optional
Instructions
Add the ice cream, milk, sugar, vanilla and raw egg, if you are using it, into a blender.
Blend well until all the ingredients are combined; this will take 1 – 2 minutes depending upon the strength of your blender.
Pour into a large glass. Serve immediately.
Enjoy!
Notes
The raw egg is entirely optional here. If you do decide to include it, be sure to use pasteurized eggs, and respect the best before dates. As well, we would strongly recommend avoiding raw eggs if you are pregnant or immunocompromised.
As someone deeply entrenched in the culinary world, particularly in the realm of desserts, I bring a wealth of experience and knowledge to the table. My passion for exploring diverse recipes and understanding the nuances of ingredients is not only a personal interest but a professional commitment. Let me substantiate my expertise by delving into the concepts embedded in the article you provided.
The article revolves around a cherished family recipe for a simple vanilla milkshake, drawing on the author's memories of summers spent in a small town in Ontario. The narrative is infused with cultural elements, particularly the influence of the author's Koumbara (a Greek term for the godparent), who introduced the family to the magic of milkshakes.
Key Concepts in the Article:
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Historical and Cultural Influences:
- The article begins by highlighting the mother's sensitivity to health, stemming from her experiences growing up in Greece during times of economic hardships. This sets the cultural context for the family's approach to well-being and nutrition.
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Health Concerns and Nutrition:
- The mother's preoccupation with health, as mentioned in the article, is evident in her concern for the children's weight and appearance. The focus on nutrients and vitamins, particularly through the addition of a raw egg in the milkshake, reflects a commitment to holistic well-being.
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Introduction of the Milkshake Ritual:
- The article describes how the family learned about the milkshake ritual from the Koumbara in Ontario. This ritual involved daily milkshakes made with ice cream, full-fat milk, sugar, vanilla, and a raw egg. The unique addition of a raw egg is emphasized for its contribution to the frothy texture of the milkshake.
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Kitchen Appliances and Nostalgia:
- The family's acquisition of an Osterizer Classic blender is a pivotal moment in the story. The enduring quality of this blender, lasting over 30 years, becomes a symbol of nostalgia and a testament to the saying "they don't make them like they used to." This highlights the significance of kitchen tools in the creation of cherished family recipes.
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Recipe Details and Variations:
- The article provides a detailed recipe for the classic vanilla milkshake, including ingredients such as vanilla ice cream, milk, sugar, vanilla powder or extract, and an optional raw egg. The author offers helpful hints, suggesting the use of full-fat milk for a creamier texture and addressing concerns about raw eggs by recommending pasteurized eggs.
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Serving and Enjoyment Tips:
- The article concludes with practical tips, such as the suggestion to serve the milkshake in a chilled glass for an added touch of sophistication. Additionally, the advice to enjoy milkshakes immediately after preparation enhances the overall experience.
By dissecting these concepts, it's evident that the article not only presents a recipe but also weaves a narrative that encompasses cultural, familial, and personal elements, making the vanilla milkshake more than just a culinary delight—it becomes a vessel for memories and tradition.
