September 6, 2010 | 10:03am
Happy Labor Day, everyone! While today historically signals the end of summer, the chance of the sun's retreating from its oft-brutal assault on South Florida is nil. So may as well bunker down and prepare with creamy, cold treats -- preferably, this milk shake. Its benefits over an ordinary milk shake are many: It's rich and chocolaty but not overly so. It's silky and smooth but not so thick that it's impossible to drink with a straw. Best of all, it's easy. Just follow the simple pictorial instructions and you'll be well on your way to cooling off over the long, hot... fall.
Start with the following ingredients:
Quality milk, preferably organic.
Choose really good vanilla ice cream. Häagen-Dazs Five or Blue Bell are great choices.
|Whip cream, and not just for decorating the top. This will actually go in the milk shake.|
The chocolate base: Rich chococlate Ovaltine. Trust us.
Now that you've got the ingredients, here's how to make your milk shake (makes two):
Start off by pouring 3/4 cup of milk into your blender.
Add to that four to five hearty scoops of Ovaline and pulse.
Next up: Ice cream. One pint will do. Blend the ice cream and milk mixture until smooth. Resist the urge to add more milk. Instead, take the top off the blender and stir by hand if you have to.
Now comes the whipped cream. Add what looks like a four-inch mound of whipped cream to the top of the mixture.
Finally, fold the whipped cream in by hand. DO NOT BLEND! The folding will preserve the silky, fluffy texture of the whipped cream in the milk shake.
To finish, pour into a fun glass, top with some more whipped cream and a straw, and enjoy.