A simple vanilla milkshake with the perfect ratio of ice cream to milk
So here’s something that you should know about our mother. Like many other people of her generation, raised in Greece during times of economic hardships, our mother has always been quite sensitive to signs of health and wellness. For instance, according to our mother, anyone who looks even slightly underweight is cause for concern. Perhaps they aren’t eating enough. Perhaps they are sick. Perhaps they need her to intervene.
Our whole lives we have gauged our weight and appearance, in part, by our mother’s comments, or lack thereof. Our mother telling either one of us that we look wonderful, while she calmly accepts the fact that we have not finished all of the food on our plate, generally means that we could lose a pound or two. Our health has always been a preoccupation for our mother (and father, of course) and she has spent a lifetime doing everything in her power to make sure that she has covered all the bases.
Growing up one of us spent many summers in a small town in Ontario with our beloved family and our parents’ god-daughter who was only one year older. It was there, from our parents’ Koumbara, that our mother learned of the magic of the milkshake. Our Koumbara would make daily milkshakes which we drank with enthusiasm. These were made with ice cream, full fat milk, a bit of sugar and vanilla, and a raw egg. That’s right…a raw egg. Once you get past the fear of salmonella poisoning, the truth is that the raw egg added a frothy deliciousness to the milkshake which was pretty amazing. Our mom, when she learned of this daily treat, could care less about the froth. All she understood was that her daughter, whom she felt could use as many nutrients as possible, was getting loads of vitamins in that shake. She was thrilled.
Upon returning from this particular summer getaway, our mother realized that the milkshake ritual could not continue without a blender, which we did not have. So of course, she went out and bought one. She purchased an Osterizer Classic blender and used it everyday, to make milkshakes for the neighbourhood, and us. We can’t really remember when, or how, the milkshake phase passed, but in preparing this post we realized that it had been many, many, many years since we enjoyed one. Despite the fact that we omitted the raw egg, the flavour was perfectly familiar. In part, this may have been because we used the exact same blender that our mother purchased over 30 years ago. That’s right, the same exact blender. This thing is a beast and a shining example of the saying “they don’t make them like they used to”.
Our mom’s classic milkshake, learned from her Koumbara, used full fat milk and this is a wonderful way to make a shake. We have also used zero percent milk however, and although the result is less creamy, it is quite drinkable.
About the egg. Raw eggs are quite nutritious, and don’t really add any flavour to the milkshake. What they do add is a delicious creaminess and frothiness. Having said that, the egg is totally optional so if you are queasy about the idea, or worried about salmonella poisoning, just leave it out. You want to enjoy your milkshake, not worry that it’s going to make you sick. Having said that, an entire summer and beyond of raw eggs never caused any of us any harm. Still, here are a few things to keep in mind if you are going to use raw eggs in your shake. First, always use pasteurized eggs and be mindful that they have not passed their expiration date. Wash the shell before cracking it open and only use eggs with an intact shell. Also, we would advise not using raw eggs if you are pregnant, very young, elderly, or have a compromised immune system. For more information about raw egg safety, you can consult this link: Egg Safety – Health Canada.
Milkshakes are best enjoyed right after they are made. If you want to be especially fancy, you can serve your shake in a chilled glass.
Looking for other things to sip? Try these:
Vanilla milkshake (Μιλκσέικ βανίλια)
- 1 1/2 cup vanilla ice cream
- 3/4 cup milk
- 1/4 teaspoon sugar
- 1/8 teaspoon vanilla powder (or 1/4 teaspoon vanilla extract)
- 1 raw egg optional
- Add the ice cream, milk, sugar, vanilla and raw egg, if you are using it, into a blender.
- Blend well until all the ingredients are combined; this will take 1 – 2 minutes depending upon the strength of your blender.
- Pour into a large glass. Serve immediately.