There were two big mixers with six spindles on each – and heavy-duty stainless steel mixing cups that I’d fill half-way with soft serve vanilla ice cream.
I’d add a big scoop of strawberry puree or a squirt of syrupy chocolate sauce and a little milk before attaching the cups to the giant mixers.
These old-fashioned milkshakes took a little time, but they were thick, cold and especially wonderful with a side of hot french fries.
I’m salivating just thinking about it.
Each month a special milkshake flavor was offered too, like chunky fresh pineapple, mint chip or cinnamon- spiked eggnog. I loved them all.
What I hated more than anything in the world was cleaning the big machines – a huge pain in the neck – only to have them messed up a few minutes later when the restaurant got busy again.
Then there was the time I didn’t put the mixing vessels on securely. The milkshakes spun wildly out of control at a very high rate of speed, flying all over my face, the walls, the french fry station and the guy flipping burgers behind me.
The boss did not like this.
I don’t remember serving a fresh cherry shake, though. And certainly not a boozy one.
Don’t worry – you won’t get hammered on these milkshakes unless you have like twenty. Which you would never do because that would just be too many.
The fresh cherries hang out in a little brandy first – which they like very much, and it adds an amazing depth of flavor.
Skip the hooch if you don’t want it – it’ll still be awesome.
And there’s a little puddle of soft chocolate ganache hiding patiently on the bottom – best eaten with a spoon – decadent and delightful, and worth a try on this long weekend.
- Makes two big servings or four small
- 4 squares of chocolate - about 2 ounces. I used 60% bittersweet Ghirardelli brand
- 3 tablespoons heavy cream
- MILKSHAKE INGREDIENTS
- 3 cups vanilla ice cream
- 1 1/2 cups freshly pitted cherries plus extra for garnish
- 1 1/2 ounces of brandy
- 1 cup of milk more if you like your shakes thinner
- 1-2 teaspoons honey to taste
- 1/4 teaspoon almond extract
- 2/3 cup whipped topping for garnish
- MAKE THE GANACHE
- In a small sauce pan, heat the cream until it bubbles on the sides and just simmers.
- Place the chocolate squares in a small bowl and pour the cream over the top. Let it sit for five minutes, then whisk together with a fork until smooth.
- MAKE THE MILKSHAKES
- In a medium sized bowl, place the cherries and pour the brandy on top. Toss the two items together and let them sit for at least 30 minutes.
- Place the ice cream, the brandied cherries, the almond extract, honey and milk in a blender and process on high speed until smooth. Taste with a spoon to see if you'd like it a little sweeter (add more honey) or thinner (add more milk.)
- In your serving glasses, divide the chocolate ganache on the bottom, and then pour the cherry milkshake over the top. Add about 1/3 cup of whipped topping to garnish, and another fresh cherry.
- NOTE: I use coconut milk ice cream and regular cream to make this shake and it was delish. I add this note just in case you wonder about using a dairy alternative - it's totally fine and works great.
SOURCE: Studio Delicious