Back when I worked as a soda jerk, the key to a thick shake with a great mouth feel was first to flake the ice cream so the mixer time would be reduced and then keep your milk in the freezer so it stayed slushy. This keeps the shake cold enough so it doesn't melt.of it melts the air comes out of solution and you get a greasy mouth feel. Try it both ways and you will see. You can make a thicker shake with less ice cream if you use slushy milk. What I would do was to take the shake off the mixer give it one tap on the counter and hold it inverted before the customer then place the lid on.
Hey, thank you for the video, we sell milkshakes as well but have the same problem (spindle mixer and hard ice cream makes most of the time a mess and take quite some time to make a shake) , what would you recomend if you cant install a shake kabine? Thank you
@@ScoopSchool Hi , sorry . I just am wanting to make a chocolate milkshake using my 10% chocolate custard in a dipping cabinet but hate the way vanilla tastes with additives to turn it into a chocolate shake . Was wondering what’s the best way to amplify the chocolate shake using the chocolate custard , because even though it’s premium custard going through a hard ice cream machine … the milk dilutes the chocolate too much for my picky self to launch the shake menu yet . I’ve figured out most of the other stuff over the last month , but that’s definitely bothering me . I hate all the chocolate syrups …. Also why I have you here lol , would you say whole milk which is 3.5 % technically, or 2 percent milk for my premium shakes using a high quality custard ? You agree with the UA-cam comment in here about flecking the ice cream and putting milk in freezer? Thanks for responding 👍
Back when I worked as a soda jerk, the key to a thick shake with a great mouth feel was first to flake the ice cream so the mixer time would be reduced and then keep your milk in the freezer so it stayed slushy. This keeps the shake cold enough so it doesn't melt.of it melts the air comes out of solution and you get a greasy mouth feel.
Try it both ways and you will see. You can make a thicker shake with less ice cream if you use slushy milk. What I would do was to take the shake off the mixer give it one tap on the counter and hold it inverted before the customer then place the lid on.
Thank goodness, he's considering us today (the Celsius guys)💃💃💃💃💃
Hi do you a any info or video how to make milkshake with the soft ice cream base?
The best milk shake is at the Milk Shake Factory in Pittsburgh, PA. #ScoopSquad
Hey, thank you for the video, we sell milkshakes as well but have the same problem (spindle mixer and hard ice cream makes most of the time a mess and take quite some time to make a shake) , what would you recomend if you cant install a shake kabine?
Thank you
What about if you can’t do a shake cabinet? Just regular hard ice cream
We all love shakes
Hi,
Do you know what Five guys, Sonic and Dairy Queen use for their shake base? I believe they do the best milkshakes :)
Also would you suggest a proper milkshake mixer (with the spindles) or a regular blender?
Thanks!
Monty Taak ..please share if you find out what base is been use I think their milkshakes is delicious ..thanks
Interesting as I believe FiveGuys use hard scoop and DQ definitely use soft.
How do i make a shake from a soft serve machine?
He doesn’t respond to comments 😢
Im replying now - ;)
@@ScoopSchool Hi , sorry . I just am wanting to make a chocolate milkshake using my 10% chocolate custard in a dipping cabinet but hate the way vanilla tastes with additives to turn it into a chocolate shake .
Was wondering what’s the best way to amplify the chocolate shake using the chocolate custard , because even though it’s premium custard going through a hard ice cream machine … the milk dilutes the chocolate too much for my picky self to launch the shake menu yet .
I’ve figured out most of the other stuff over the last month , but that’s definitely bothering me .
I hate all the chocolate syrups ….
Also why I have you here lol , would you say whole milk which is 3.5 % technically, or 2 percent milk
for my premium shakes using a high quality custard ?
You agree with the UA-cam comment in here about flecking the ice cream and putting milk in freezer?
Thanks for responding 👍
And of course 😏