Classic Vanilla Milkshake

A burger-joint vanilla milkshake should be thick enough to need a spoon at first, creamy and cold, and taste clearly of vanilla. The formula is simple: good vanilla ice cream, a small amount of very cold milk, and a splash of real vanilla extract. The ratio of ice cream to milk is what decides the thickness, so measure rather than pour freely.

No raw eggs needed. Serve it alongside a classic backyard cheeseburger or a Wisconsin butter burger for the full diner experience.

1. Chill the glasses. Place two tall glasses in the freezer for 10 to 15 minutes.
2. Soften the ice cream. Let the ice cream sit at room temperature for about 5 minutes, just until it is scoopable but not melting.
3. Add milk first. Pour the cold milk, vanilla and salt into the blender. Adding liquid first helps the blades catch.
4. Add the ice cream. Scoop the ice cream into the blender.
5. Blend briefly. Blend on low speed, then medium, just until smooth and thick, 20 to 30 seconds. Stop and stir with a spatula if needed. Overblending warms and thins the shake.
6. Adjust. For a thinner shake, add milk a tablespoon at a time and pulse. For a thicker one, add another scoop of ice cream.
7. Serve. Pour into the chilled glasses, top with whipped cream and a cherry if you like, and serve right away with straws and spoons.

• Use full-fat ice cream. Premium ice cream has less air and makes a thicker, creamier shake.
• Keep the milk cold. Warm milk melts the ice cream and gives you a thin shake.
• Malted version. Add 2 to 3 tablespoons of malted milk powder for a classic malt.
• Flavor swaps. Blend in 2 tablespoons of chocolate syrup, a handful of fresh strawberries, or a few crushed cookies.

Approximately 460 calories per serving. This is an estimate.