Appears in Cook's Country June/July 2015
Milkshakes these days tend to be so thick that you need a spoon. We wanted a shake to sip through a straw.
WHY THIS RECIPE WORKS
To get the texture and consistency we wanted for these milkshakes—smooth, rich, and sippable through a straw—we ditched the blender and pulled out the food processor. The heat and size of the processor blade breaks down the ice crystals bot...