I’ve noticed that when it comes to burgers, even the most sophisticated palates revel in the combination of juicy burgers and indulgent milkshakes. We serve a lot of them and take the time to make them right: to order, with hand-scooped high-fat ice cream blended as they once were, with stick blenders. This amount is enough to make two smaller servings, but instead we serve the extra on the side in the frost-beaded metal blending container. They almost always come back to the kitchen empty.
Milkshakes offer a great opportunity for inventive garnishing. Colorful straws both plastic and edible. Crushed nuts. Colorful candies. Chocolate curls. Powdered cinnamon and cocoa. Sprinkles. Liquor or liqueur. And, of course, cherries—fresh, maraschino, or preserved sour cherries.–Hubert Keller and Penelope Wisner
LC Got Milk? Note
We love that this milkshake recipe unabashedly calls for whole milk. None of this tentative “preferably whole milk” business that we see in a lot of recipes. Nope. It just flat-out dictates whole milk. Because really, there is no substitute. Not in a milkshake.
Burger Bar Milkshake
- Quick Glance
- 10 M
- 10 M
- 1 drink
- 1/4 cup heavy cream
- 1 teaspoon superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- Dash vanilla extract
- 1 1/4 cups uber premium ice cream (vanilla, strawberry, chocolate, etc.)
- 1/3 cup whole milk
- 1 teaspoon very finely chopped nuts
- Chocolate curls
- 1. Whip the cream with a whisk or a standing mixer until frothy. Continue whipping while gradually adding the sugar until firm peaks form. Gently fold in the vanilla and set aside.
- 2. Blend the ice cream and milk in a blender until smooth. Pour it into a tall glass.
- 3. Either spoon a generous mound of the whipped cream on top of the milkshake or spoon the whipped cream into a pastry bag fitted with a star tip and pipe it onto the milkshake. Sprinkle the whipped cream with the chopped nuts and chocolate curls and stick a straw in it. Serve any remaining shake on the side.