By Joe Bonwich

McClatchy-Tribune News Service

A great milkshake starts with great ingredients, says Mike Karandzieff, co-owner of Crown Candy Kitchen, which has been making ice cream and serving fountain treats since 1913 in St. Louis.

“You need great ice cream and the very best of other ingredients,” Karandzieff says. “And you just can’t whip it up. You have to know how to blend ’em just right.”

The trick, according to Adam Ried, author of the book “Thoroughly Modern Milkshakes” (W.W. Norton & Co., 2009), is to pulse together the ingredients a few times, then use a flexible spatula to mash the mixture onto the blender blades. Start pulsing again, stopping the blender to use the spatula as needed, until the milkshake is smooth and well-blended.

Below are some great milkshake recipes for you to try. If you have a

Did you know?

In 1922, Ivar “Pop” Coulson invented the ice-cream-based milkshake at a Walgreens in Chicago, Adam Ried writes. A nationwide craze ensued.

great milkshake recipe that's not listed, leave the ingredients and instructions in the comments section below.

Spiced banana thick shake

2 small bananas, peeled

1-1/2 cups ice cubes

3 scoops vanilla frozen yogurt or low-fat vanilla ice cream, softened

1/2 cup pineapple juice or apple juice

1 tablespoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla

1. Combine all ingredients in a blender.

2. Blend until mixture is smooth, about 30 seconds. If necessary, pulse a few times until the mixture blends easily. Makes 2 servings.

Adapted from "The Ultimate Ice Cream Book," by Bruce Weinstein (William Morrow and Co., 1999).

Fruit lassi meethi

2 cups whole-milk yogurt

1/2 teaspoon ground cardamom or to taste

2 tablespoons granulated sugar or to taste

1 pinch salt

1 cup ice cubes or 3/4 cups crushed ice

1 cup coarsely chopped peeled mango, peach or other fruit

1 cup cold water, optional

1. Combine all ingredients in a blender. (Omit the water for a thicker shake; add it for a thinner shake.)

2. Blend until smooth and serve. Makes 4 servings.

Adapted from "The Best Recipes in the World," by Mark Bittman (Broadway Books, 2005).

Love potion No. 10

1 scoop coconut ice cream (see note)

1 ounce (2 tablespoons) rum

1/2 ounce banana liqueur

Round slice of banana, for garnish

1. Blend ice cream, rum and banana liqueur until just smooth.

2. Pour into a martini glass; garnish with banana slice. Makes 1 serving.

Note: If you can’t find coconut ice cream, use vanilla ice cream plus 1 tablespoon coconut milk.

Adapted from "Thoroughly Modern Milkshakes," by Adam Ried (W.W. Norton & Co., 2009).

Cholado

3 cups shaved or crushed ice

6 tablespoons frozen orange juice concentrate, thawed partially, divided

1/2 cup regular or low-fat sweetened condensed milk, divided

2 cups mixed, sliced fresh fruit (bananas, strawberries, grapes, mango, melon, etc.), divided

3 tablespoons sweetened shredded coconut, divided

2 maraschino cherries, for optional garnish

2 wafer-sandwich cookies, for optional garnish

1. Divide the ice between two glasses. In each glass, top the ice with 3 tablespoons orange juice concentrate, 3 tablespoons sweetened condensed milk and 1 cup fruit.

2. Top the fruit in each glass with 1 tablespoon sweetened condensed milk and 1-1/2 tablespoons coconut. If desired, garnish with a cherry and cookie. Serve at once with a spoon, a straw and lots of napkins. Makes 2 servings.

Adapted from "Thoroughly Modern Milkshakes," by Adam Ried (W.W. Norton & Co., 2009).

Chocolate-covered cherry martini

1 scoop vanilla ice cream

1 tablespoon cherry syrup

1 ounce (2 tablespoons) cherry or regular vodka

1/2 ounce créme de cacao

Chocolate syrup, for garnish

2 cherries, for garnish

1. Blend the ice cream, cherry syrup, vodka and creme de cacao until just smooth.

2. Using a squeeze bottle, garnish the sides of a martini glass with several lines of chocolate syrup. Pour the martini into the glass, garnish with cherries and serve. Makes 1 serving.

Adapted from "Thoroughly Modern Milkshakes," by Adam Ried (W.W. Norton & Co., 2009).

Feeling adventurous? Try these modifications:

Mind the milkfat:

Substitute sorbet:

Experiment with herbs and spices:

Add your favorite nut butter:

Eat local:

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