How to make the perfect strawberry milkshake – recipe | Felicity Cloake’s How to make the perfect… | The Guardian

Should it be a fruity, frothy milk, or an artificially flavoured, ice-cream-heavy concoction that’s so thick you can’t suck it through a straw? Our resident perfectionist puts the strawberry milkshake through its pacesMilkshakes have always seemed to me the height of decadence: a dessert cunningly masquerading as a refreshing drink, and that’s even without the ice-cream that most of the world seems to regard as an essential ingredient. Strawberries, with their famous affinity with all things creamy, are the perfect summery subject – sweet enough to please, sharp enough not to be cloying, and perhaps the ultimate treat when it’s too hot to cook.For me, the word milkshake still suggests frothy flavoured milk, a bit like the early versions served in 19th-century soda fountains across the pond; when I was growing up, the only ones that were so thick they made a mockery of the straw provided came from McDonald’s (an effect darkly, if inaccurately, attributed to chicken fat, rather than soft-serve ice-cream). Yet it seems I’m in the minority: correspondents express puzzlement that you could even make a milkshake without it. So what’s the truth? Continue reading…

Should it be a fruity, frothy milk, or an artificially flavoured, ice-cream-heavy concoction that’s so thick you can’t suck it through a straw? Our resident perfectionist puts the strawberry milkshake through its paces

Milkshakes have always seemed to me the height of decadence: a dessert cunningly masquerading as a refreshing drink, and that’s even without the ice-cream that most of the world seems to regard as an essential ingredient. Strawberries, with their famous affinity with all things creamy, are the perfect summery subject – sweet enough to please, sharp enough not to be cloying, and perhaps the ultimate treat when it’s too hot to cook.

For me, the word milkshake still suggests frothy flavoured milk, a bit like the early versions served in 19th-century soda fountains across the pond; when I was growing up, the only ones that were so thick they made a mockery of the straw provided came from McDonald’s (an effect darkly, if inaccurately, attributed to chicken fat, rather than soft-serve ice-cream). Yet it seems I’m in the minority: correspondents express puzzlement that you could even make a milkshake without it. So what’s the truth?

Continue reading…