Homemade milkshakes | Oreo, berry, fluffernutter, creamsicle, mint chocolate chip

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To make a milkshake:
1) Chill your serving and mixing glasses in the freezer. I use a 1-quart mason jar as my mixing glass and an 8 oz cocktail glass as my serving glass.
2) For a single serving, put two big scoops of ice cream in your mixing glass (I use sweet cream ice cream so that I can control all the other flavors). Splash in about 1/4 cup (60mL) cold milk (I use evaporated milk), a spoonful of a liquid sweetener (simple syrup, flavored syrup, fruit preserve, honey, etc), and any other flavorings you want (vanilla, some berries, etc).
3) Use an immersion blender to whiz everything up smooth. Taste and add more of anything you think it needs. Transfer to your cold serving glass, top with whipped cream, etc.

[@smartbbrain]

As someone who runs an ice cream shop, most customers that complain about the shake typically say it's not thick enough. Which is why we use semi frozen milk (liquid but with icey chunks) which gives it a thicker texture without drastically changing the costs/forcing us to charge more.

[@MacaroniDemon]

That’s why I go out to see businesses like yours for my milkshakes needs. I can never achieve that painfully thick shake I crave at home the same way y’all can.

[@jacobmoore6703]

I wish I could find one of those stores they seem really nice.

[@Maximus-rm7jn]

@@MacaroniDemon it's true. ice cream shops and in-n-out make shakes with the viscosity of peanut butter and it is absolutely divine.

[@Milkaholic76]

@@Maximus-rm7jn eh, I actually prefer it when it goes through straw easier, usually I just stir the drink with my straw a bunch, feels more like a thick version of strawberry milk.

[@KyrieFortune]

If I wanted a dairy sweet based product that is so thick it can't pass through a straw, I will just eat icecream

[@The_Horizon]

im forever gonna miss the "Here is beautiful Macon Georgia"

[@tanushbhansali]

when new video D:

[@EeveeRealSenpai]

@@tanushbhansali ikr

[@UnknownedEntity-]

F

[@pmcforever9686]

Agreed

[@beny_playz9854]

I never knew YOU watched this channel :0

[@hopelesslydull7588]

"I don't want to drink a pint of ice cream" Well that makes one of us.

He probably drank more by the time it was done with this video I didn't count how many shakes

[@EZOnTheEyes]

@ now I'm gonna count the number and edit this comment with how many Adam showed EDIT: 6, 6 Shakes. And I'm proud of Adam for knocking us New Englanders again. Blackberry Chocolate Sundae Mint Orange Marmalade Sorbet Oreo Fluffernutter

[@alexforce9]

Carefull with that tho. Ryan Gosling got fat for a role with just drinking pints of ice cream. Its basicly drinking pure sugar mixed with saturated fat.

[@therealr0bert]

You're hilarious! This really made my day, thank you.

[@khaho1756]

@@alexforce9 lol I think everyone knows that drinking pints of ice cream is a lot of calories

[@sus1221]

"Endless beds of mint for some reason". I like to imagine that's why the previous owners sold the house...they planted 1 tiny plant a few years ago, and got worn out trying to fight off the mint invasion. They left to start a new blissful mint-free life far, far away. Mint smells wonderful, but it's SOOO invasive (though great in pots!). It usually takes multiple years of ripping it out to actually eradicate it, so good luck!

[@halyoalex8942]

Or he can just enjoy the mint flavored stuff cause it's refreshing, particularly in the summer? :o

[@El_Bukis]

Mint smells nice when it's a handful of plants. I used to work in a warehouse next to fields of mint. It's very overpowering, and then the days when they freshly fertilized the crop. Mint and fresh fertilizer is a disgusting smell.

[@Lismakingmovie]

Had mint as a weed at my last house. Can confirm.

[@poochyenarulez]

Yep, happened to me. Tiny mint plant, but has grown out a huge amount. I feed it to my bunny though

[@TMOR99]

Been trying to eradicate the mint in my lawn for 15 years. It even grows in the neighbors yards now and is all around the house.

[@amzfishman1]

Adam truly is a master of cramming a ton of information into a script without it feeling like an information overload, his instructions are so specific and detailed yet it feels so natural. You can tell he used to be a college professor; he understands how to convey information in an easily digestible way.

[@dgill441]

Yes!! This is one of the reasons why I live his videos! He focused on content more than flashy B roll

[@marioaviles19]

I think the trick is to repeat a lot of the info

[@PETRIK0V]

Hmm yes an easily digestible way - was this meant to be a pun ? orrr …

[@fezii9043]

He used to be a prof? Cool!

[@jasonreed7522]

@@fezii9043 he was a professor of journalism and from his videos its clear he knows his stuff and was good at both. Its probably why his deep dives into food science/history are so good, even when he is clearly making a point in favor of one side it doesn't detract from the lesson which still has enough nuance to see the other side.

[@Boroda4Gaming]

Oh no, now we have to remember that Adam is from Knoxville, Tennessee

[@Eric_X]

Lmao

[@kencarson666]

man Macon will not be forgotten

[@redwoodprosth]

WHAT? I sure missed this news.

[@theunahime7446]

😂

[@ShovelChef]

@@redwoodprosth yeah, pretty recent move. The new house was featured in a recent video.

[@wolfingitdown2047]

*Rumbling in the distance* Adam: The boys are coming...

[@KIJIKLIPS]

It entices them to the yard

[@uniworkhorse]

@@KIJIKLIPS I am enticed by your comment

[@zkingsalsa]

adam is kelis confirmed

[@nicholasguarracino1677]

Adam: People from New England have been screaming at me. Me, a native Masshole: that's just what we do, we have issues.

[@rycolligan]

Is it aggressive? Is it affectionate? Somehow it is both!

[@hackbodies]

First thing I did was leave a comment, then later he says "frappe" but my comment calls it a "cabinet" You can tell where in New England I'm from

[@DesirousCrown84]

Yes definitely

[@newname4785]

And yet, nobody hates you guys (cept new yohk. and no body asked them.)

[@multiplesifl]

...New York hates us? First I'm hearing it! :b

[@gfm0824]

When Adam said “From this Beloved Local dairy” I thought in my head That from Macon Georgia was coming next. The Knoxville Tennessee just hits different

[@internetperson3436]

I miss Macon georgia

[@ErickC]

I thought about visiting Macon once, but I decided to go to the Wod Fir instead.

[@syasyaishavingfun]

Really miss Macon!

[@bryanharrison3889]

Pro tip: Most milkshakes you buy at say, an arby's or Mcdonald's are formulated THICK so that they can survive the drive home if you order them at the drive in, OR, if you order them inside with your meal, they will be ready by the time you're finished. They're actually formulated so they can sit for a while before you mess with them and about the time you're done eating or driving and eating, you've got a near perfect shake consistency. A few stirs with a straw or spoon and they're perfect.

[@higginswalsan]

Adam new best KZbinr for saying vanilla isn’t “plain” ice cream

[@tsotate]

Though he loses points for calling custard an once cream right afterwards.

[@ericmorgan372]

@@tsotate what?

[@tsotate]

@@ericmorgan372 if it has egg in it, it's custard, not ice cream

[@ericmorgan372]

@@tsotate That's not correct. Many more expensive brands of ice cream have eggs in them. My favorite homemade ice cream has eggs in it. It's only considered to be frozen custard when it has more than 1.4% egg yolk. If it's less than 1.4% egg yolk it's ice cream

[@kindlin]

@@ericmorgan372 I've never even known that there actually was a difference, I thought they just liked the different name for some reason.

[@jpaxonreyes]

Just remember, boys and girls, evaporated milk has more lactose. I learned that the hard way.

[@hatsunehatsunemikumikumiku]

*sharts*

[@joeysasscheeks5215]

@@hatsunehatsunemikumikumiku LMFAO

[@jennyscookingchannel3079]

You ok?

[@jpaxonreyes]

@@jennyscookingchannel3079 - Yeah, but uncomfortable.

[@faelarheal-leaf8157]

Lactose if the milk's sugar, the sweeter the milk the more lactose there is. Since evaporated milk is just concentrated milk it means it sweeter and even worst for your guts

[@catgamerstogether6941]

I love milkshakes

[@astaksantyna5780]

I love em too

[@seronio9639]

Me too

[@bearbeats1372]

True

[@alx123094]

Doesn't everyone

[@cody7991]

I love milkshakes

[@harrymayhow5993]

I honestly love how passionate Adam was getting about whether milkshakes should be drinkable through a straw or not. The line about oreo pieces not fitting through his "double-wide straw" really made my day. Ill follow this channel to the ends of the earth, truly

[@ahmcha357]

1:09 Adam's the guy who puts milk powder in his milk to have more milk per milk.

[@iamethan2153]

Why I season my MILK not my milk

[@halyoalex8942]

@@iamethan2153 Was gonna reply with this exact joke. Glad to know we're on the same page here in the Ragusea Comment Section. : )

[@NutchapolSal]

didn't he said he uses evaporated milk so that he doesn't have to use the milk powder in milk trick?

[@fake12396]

Yo dawg

[@faelarheal-leaf8157]

When I was a child I would eat milk powder with milk, make a little cream out of it, I found it very delicious, now I can't stand milk powder

[@jcsturgeon]

"It's not a drink with all these chunkies in it!!!" *puts a handful of nilla wafers on his fluffernutter milkshake*

[@omegapirate64]

No (Am I being sarcastic?)

[@seauqis]

@@mehdiahsan4042 i shall participate in this war (or will i? i have no idea i just came here to join the fun i have not idea if i actually want to join this 'flame war' of sorts)

[@songofshadow5043]

I love sarcasm. (I'm being paradoxically sarcastic)

[@HeavyMoonshine19]

PLEASE JUST END THIS GOD FORSAKEN COMMENT THREAD ALREADY

[@khaho1756]

@@BenGearig ok (yo im being really sarcastic)

[@krishufferd9924]

The large quantities of mint might be to ward off spiders.

[@lukasperuzovic1429]

and other pests

[@JemRochelle]

I think most likely it's simply because mint is super invasive. Plant it once and you'll never get rid of it.

[@IamDootsdoot]

@@JemRochelle literally have it all around my property. I live in tthe desert, bastard plant is everywhere, but also it's down in my greenhouse which makes for a great tea.

[@techstormster]

Just don't let it cross with Chives. It'll ruin both the Chives and the Mint. God awful stench.

[@techstormster]

@@JemRochelle I don't know. My great aunt and uncle had some really nice spear mint they had planted in one spot in their yard. Loved taking a leaf and chewing it. I think it's all gone now. It never spread. And just kept getting smaller and smaller until it appears to be all gone now. Which makes me sad.

[@inzanozulu]

I love how Adam moves to a new state and immediately throws massive shade at all the milkshake shops there

[@loganfaucher]

Hey adam! You should try sweetened condensed milk! It adds the same thing that both the syrup and the evaporated milk adds plus a better mouth feel, sweeter flavor, and less ingredients. Ive done it before and it is fantastic.

[@gangsterkami1]

Well done you've discovered the secret!

[@loganfaucher]

@@gangsterkami1 yea, I also used to work at chick fil a and i heard that sweetened condensed milk was actually a key ingredient to make improvised shake-base (the thing we mix with the ice cream to make a shake). To me, it allways tasted like thick, melted ice cream, that was allways too sweet and creamy to drink by itself and feel good about haha.

[@Crispman_777]

The old evaporated vs condensed milk debate

[@aragusea]

Yep that'll do it for sure, but you lose the ability to control the sweetness. Plus I find it difficult to save and use an opened can of sweetened condensed milk, where as the evaporated milk comes in a resealable container and you can keep it in the fridge for a really long time.

[@loganfaucher]

@@aragusea very true, thanks!

[@InfraSolart]

Personally, I love thick milkshakes, a spoon or large straw work great.

[@vinstinct]

Same here. This is one video I disagree with Adam. I like my ice cream melty in general so that's pretty much what I'm drinking.

[@The_Real_RIIKA]

1:50 "Why is daddy talking to the camera?" "Don't worry, child. He is appeasing the overlords."

[@rafaelperalta1676]

Plot twist: The Overlords are actually just multiple Adam Raguseas from different parts of the multiverse who gained omnipotence.

[@tsukamotomann]

This comment was so hilarious, I didn’t even laugh.

[@Maxer110]

Is Adam an SCP now?

[@CampbellWolfe]

Somewhere, Adam with a Goatee: "Glory to the empire!"

[@lukasperuzovic1429]

Someone call the TVA, we got multiple variants of Adam Ragusea, warning we got multiple Adam Ragusea variants, TVA Minuetmen are to be cautious. Agent Mobius M. Mobius is advised to leave Loki back at HQ.

[@Spermicidee]

New Englander here, can confirm the last recipe did indeed make me very happy.

[@Tithis]

Same Additionally for New Englander a coffee shake made with Autocrat Coffee syrup is great (Coffee Milk is Rhode Islands state beverage after all) Maple syrup is pretty good too, although you need a DARK syrup for the flavor to punch through the vanilla ice cream.

[@Ibegood]

I love putting a pinch of espresso powder in milkshakes for that coffee tang. Know it wasn't on this video, but def my favorite thing to add to shakes.

[@yoshitheonly]

The thing that excites me most about Adam moving to Knoxville is that now I get to finally go to all the dope places he shouts out on the channel 😭🖤

[@majesticseeotter_45]

Probably my favorite shake is sold in gas stations in upstate New York (Stewarts if your wondering), it’s a coffee shake with maple syrup and milk. The coffee flavor is not to overpowering because of the syrup and I love it.

[@techstormster]

Sounds good.

[@lumonetic1124]

Ah Stewarts nice

[@TheFS2004guru]

Stewart’s is the absolute best! Fireworks in a milkshake extra thick is my go-to

[@jasonreed7522]

Stewarts has the best dairy products, i moved to CT and miss their milk & icecream. Now i have to buy whole milk to match their fat free in terms of flavor.

[@dscrive]

I didn't realize a marshmallow cream and peanut butter sandwich was a thing anywhere. I independently discovered it when I was about 9 years old, I never made it often, despite it being very good, because my mom was protective of her marshmallow cream and it was hard to spread. I think she only bought it for fudge or some other dessert. I recall scaping together what little money I had to buy my own jar just for sandwiches at one point, so that can give y'all that haven't had it an idea of how much a kid likes it :P

[@Raidr5]

I forgot he moved. Was wondering why his counter tops were different.

[@TheSlavChef]

He moved.

[@dannymac653]

Why did he?

[@jameys2864]

@@dannymac653 my guess is Knoxville is cheaper than Macon. Macon is pretty close to Atlanta so higher housing costs. But he and his family wanted to buy a home

[@insanity2896]

@@jameys2864 He mentioned a few videos ago that he was saving for a bigger house because his current one was getting too small for his family, namely his children.

[@Hamox]

Dude he mentioned that 2 freaking years ago it is not a few videos

[@sullivan108]

1:49 "Yo, is Dad making shakes, hells yeah."

[@jakejones8225]

you could rename this “i rant about ridiculous restaurant milkshakes for 8 minutes and fix their problems for them”

[@gavinpage5655]

I work at a burger and ice cream place, I can confirm I make some shakes thicker therefore giving it more time to ‘loosen’ and melt before the food is ready.

[@maxobyrne1474]

*Squirrels watching Adam’s video*: “Damn, need to start wearing gloves”

[@shakebeforeusage4568]

Very underrated comment

[@keegenke]

No we don't.

[@marcberm]

Coffee syrup is excellent too! Also a Rhode Island thing. Just make simple syrup with strong brewed coffee and keep the temp a little lower so it doesn't boil super hard or super long (otherwise a little too much bitterness). Great on or in ice cream, shakes, frappes, cabinets (cabinet is a RI word for a kind of shake), or just stirred into some milk (coffee milk is the state drink!).

[@Valanway]

RI, represent! I wish more people knew the majesty of Rhode Island's Coffee Milk, Coffee cabinets, and Awful Awfuls, but I guess we're just stuck being the only ones to know the secrets outside of NE.

[@marcberm]

@@Valanway It's the best kept secret we're not trying to keep! I even did a short on my channel a couple months back on how to make your own coffee syrup because it's so deceptively easy. Maybe we're too small and our voice can't be heard.

[@Ryan50Ryan]

Vincent Vega: That's a shake, that's milk and ice cream? Binging with Babish: "Challenge accepted." Adam Ragusea : "Move over." With guest appearance by TinyWisk™

[@Skeloperch]

Tasting History with Max Miller: 20th Century Milkshake Recipe

[@mr.goddeau3069]

THIS MILKSHAKE WAS THE BEST MILKSHAKE I HAVE EVER HAD. NO CAP

[@haydenrobert9587]

I spent most of the video scratching my head at all the solutions to problems I've never had, lol. Maybe I'm some kind of savant, or maybe I just have low standards, but putting flavored ice cream and milk in a room temperature cup and blending with a fork always has good results.

[@emmaisvibing9843]

I do the same. good stuff.

[@thefroable]

Yeah, I've made hundreds just with a spoon and had no trouble with the ice cream melting before I got it mixed up. Obviously a blender is better to have perfectly even consistency but that's another thing to clean. Adam's ice cream seems to be immediately melting when it's in the mason jar, so that's probably a big part of his problem.

[@commenter5901]

For the kids I make chocolate banana milkshakes (you need a blender for it, a submersion blender won't cut it) 2 frozen very ripe bananas (so that they are at their sweetest) equal parts milk 1 heaping tbs cocoa powder splash of vanilla. It's a milkshake that they can have every day and they love it!

[@ScrawnyTreeDemon]

My mother did something similar! She'd add peanut butter, too :)

[@UBvtuber]

You can also use a food processor, actually i think the food processor does a better job and it's way more convenient for me.

[@hailtothevic]

"Reasonable portion of milkshake" If I can't go swimming in it, it's not enough milkshake!

[@thegoodwitchluzura]

So, 33 tubs?

[@hailtothevic]

@@thegoodwitchluzuraThe bare minimum

[@penguinscanfly5796]

he made the literal grimace shake what 💀💀💀💀

[@yahomiemax]

idk why but "fluffernutter" is hilarious, call me childish I guess

[@httshiden5986]

Okay but how did you comment 11 hours ago if this just got posted 1 minute ago

[@keuf8198]

@@httshiden5986 he has a time machine

[@yahomiemax]

@@httshiden5986 Stuck in the COVID era? ain't a problem for me.

[@bro26mohw]

11 hours ago tf

[@username11011]

@@keuf8198 did he post this before made public?

[@thefareplayer2254]

Adam’s first video in the new kitchen: *5 foot columns of flame and fear.* Adam’s second video in the new kitchen: “Here’s milkshakes! Cold, COLD milkshakes that definitely don’t ignite!” Coincidence?

[@Segatari]

WoW I love the new colder tones! Good job Adam! Are you planning on color grading and lighting the future episodes the same?

[@aragusea]

Just the way the sunlight hits that kitchen. I've thought about adjusting my go-to white balance accordingly, but as you say, it looks kinda nice, so I've been going with it.

[@smashedpotatoe3214]

When Adam said that restaurants usually give you a little extra, that reminded me of when I went to a restaurant and when I ordered a Vanilla milkshake I got a pint of milkshake and the so called “little bit of extra” was a little more that pint of milkshake. In total about 2 and 1/4 pints of milkshake. Not sure if they do that anymore but it was really good

[@smallbar2012]

"This is a job for a tiny whisk." Mr. Babish would like to see you now.

[@Noughtta]

I worked as a shake maker at Steak an’ Shake in my earlier years. People would absolutely complain about their shakes not being thick enough or they felt they were being ripped off. I totally agree, milkshakes need to be drinkable or it’s just ice cream!

[@jackpasternak7586]

i’ve had fluffer nutters my whole life but i never thought to make a milkshake out of it

[@anti-ethniccleansing465]

Peanut butter and rice crispies is also the bomb.

[@andrewlucero3631]

The Fluffernutter Milkshake seems like a good way to get the flavor of the sandwich that my grandfather ,who was from Mass, gave my mom and thus me while staying cool here in New Mexico.

[@EmilFaust]

No way adam predicted the grimace shake💀💀💀💀💀

[@sullivan108]

6:27 Ok, that's Adam AND Kenji talking about tiny whisk this week...

[@tessieract]

Adam talked about Milkshakes being too thick to drink. I *love* that. I eat milkshakes with a spoon when they are thick. If they melt too much to be eaten like that, I freeze them until they thicken back up.

[@Crispman_777]

But that's just ice cream at that point....

[@tessieract]

@@Crispman_777 idk it's good.

[@cindyhammond5573]

As a Massachusetts native- Thanks for the fluffernutter shake and shout out to Somerville!

[@splerch5793]

As a life-long New-Englander, I never knew the difference between a shake and a frappe. Thanks, also that fluffernutter shake looks amazing. Lastly, the "original" milk shake, as I understand it, was made with a cocktail shaker to whip and thicken the drink.

[@yorpyonk4431]

used to eat eat fluff, nutella and peanut butter on a double decker sandwich as a kid. absolutely amazing

[@legit6176]

1:49 Cant ask Dad when the Milkshake is ready

[@juliabishop1408]

Milkshakes were my grandmother's favorite. Thanks for making this video Adam, brought back some childhood memories. (Also, I too have a crap ton of mint invading my garden, with little idea of what to do with it, besides making mint watermelon salad and mint infused water...)

[@Kai_Squared]

That's the first "here in Knoxville, Tennessee". You will be missed, Macon, Georgia.

[@flamingfossa]

It bothers me that he still sets the location to Macon ;(

[@amyschmelzer6445]

@@flamingfossa It says Knoxville now

[@taco1957]

Gotta love how the kid realized Adam was filming and went off set. Real bro move

[@theflamebringer]

This was great! I loved that the process shown can be applied to literally anything. I used a countertop blender, and chilled it a bit, and added some ice cubes. I also chilled some glasses as well. I used the two scoops of ice cream, and the splash of vanilla, but I added maybe like 3 1/2 spoonfuls of simple syrup. I added like a handful of some blueberries I had picked from earlier this week that I had frozen for this, since I wasn't using the chilled glass. I added some lemon juice, cinnamon, and more sugar as well. (also added some blue food coloring, don't tell anyone). Put some more blueberries in the bottom of the drink itself, topped with whipped cream, then put a mint leaf and some blueberries, both of which I picked just a minute before. I might be trying the creamsicle and oreo ones soon!

[@the_magisterate]

there is a reason the algorithm brought me here.... this is the original grimace shake 😔

[@hyperactvehuman]

HE has started doing, "Here in Knoxville, Tennessee". :D

[@fuckoff69]

My family's always just done ice cream, whole milk, and chocolate syrup. The end result is like half chunky shake, half chocolate milk / melted ice cream, and I honestly love it that way. You eat some parts with a spoon and other parts you can suck up with a straw- very interactive and enjoyable experience as a kid, lol

[@piram-m8676]

Adam is entirely correct. As a New Englander, I was screaming this entire video.

[@ClassMammalia]

Glad to see Cruze Farms getting some extra love. When I visit relatives in Knoxville we make a point to get some of their ice cream.

[@johnspykman6570]

One of your best videos yet. loved the straightforwardness, multiple different versions, upside down bear, the whole lot! Any way to make a Creme brulee milkshake??

[@bread9486]

You can use a bar spoon for milkshakes since you have a spoon when it's cold and thicccccc (6'c) and the straw part to drink when it melts

[@DuelScreen]

Re: "nobody has to know" about food coloring: I actually do. I have a food intolerance to the common food dyes. They give me symptoms like headaches and abdominal cramps. Europe has banned our food dyes but they are still legal and in use here. This is a topic for one of your Monday videos. Reach out if you want to hear my story.

[@TJ-bg4fw]

I can explain the endless bed of mint, mint is a plant that grows off it's root beds which spread like a fire during a drought. It's vastly more competitive than grasses and native weeds in a yard because it grows fast, taller than most grass is allowed, and has wider leaves which catch more sun to feed that spreading root bed.

[@zwadstheiguana6696]

1:51 The kid in the background XD "Ice cream time? Oh, no he's still recording. My bad." Dissapears.

[@keeganthevegan1103]

Nah he was just like “I SMELL ICE CREAM”.

[@roachfreude4395]

THE GRIMACE SHAKE

[@parodysam]

Mint chocolate chip, orange creamsicle, black raspberry.... I see you’re a man of refined tastes.

[@julianlee4227]

5:20 Fun fact about mint, it’s actually a type of weed. I remember weeding mint out if my garden over at my agroecology class, and every two days, the mint would just grow right back. Nothing too bothersome with a bit of upkeep, but you won’t be running out of mint anytime soon

[@gingermaniac5484]

OwO mmm gooood

[@cookeridoo3192]

Perfect recipe for the summer! Thanks adam

[@samuelprietolima1330]

Hey adam, here in brazil all Milkshakes you buy are hella thick, and I and most people really prefer it like that. The catch is that we have thickboi straws deliberately made for drinking milkshakes with. Whenever I make milkshake I usually do 10:1 ice cream to milk ratio, and with homemade icecream I don't even use milk to get it how I like it. Also, I 100% stand behind adding milk powder.

[@y2kona]

0:39 T H E C U M J A R

[@idkidks]

Oh my GOD! FLUFFERNUTTERS! My dad was from MA and I had them so many times as a child, even though I'm Texan thru and thru. We even had our family up in MA send us a milk crate's worth of that exact fluff because our stores stopped stocking it.

[@TheSlavChef]

Adams milkshake brings all the boys to the yard And they're like, it's better than yours

[@MosheFeder]

Evaporated milk in a shake is an interesting idea I'll have to try. I like the orange marmalade idea too. My favorite shake is a chocolate malted. About 55 years ago a friend of my uncle's who owned a lunch counter in Manhattan's SoHo neighborhood taught me that the secret to making a great thick shake without masses of ice cream is to use REALLY cold milk; milk so cold that it’s starting to freeze and even to solidify around the edges. It really works and is a method I continue to use to this day. I consider it a more authentic method since it’s *not* just liquified ice cream like yours produces, but an aerated blend of ice cream, syrup, and milk (and optionally, malt) which is what I think a shake is really meant to be.

[@itsmvrik]

Hey Adam, since you're a fitness enthusiast, i'd like to see your take on a protein milkshake. I imagine it would be something like Vanilla whey protein & Olive oil protein milk shake, with just a touch of white wine just for acidity.

[@AlkalineGamingHD]

The pronunciation of somerville was on point. Glad to see NE getting her spotlight

[@sonofaquack6987]

Love your recent focus on cold desserts. Also, no personal intro and getting straight into it? That’s new

[@basiljanestevens]

“want to make a New Englander cry?” I’ve never really thought about it before but now that you mention it, yes

[@thanosbrawlstars6546]

yeahhhhh i was searching for something refreshing cause the heat is unbearable here in greece thanks.

[@TheZoneTakesYou]

your approximated chill chemistry vibe is hella unique. the intuition of the recipe is so much more valuable than the precise ingredients.

[@hotelmario510]

Adam: Rebuilds his entire kitchen in Macon, Georgia. Also Adam: Moves to Tennessee less than 2 years later.

[@xp_studios7804]

hey, at least it probably improved the value of his house

[@brendanhorner5727]

5:19 I believe mint is planted like that because rats don't like mint and its believed (or used to be) that they'll stay away from property with lots of mint plants

[@tactical_p0tato]

As a New Englander the fluff and peanut butter shake did indeed satisfy me

[@robbietremblay9745]

Love from New England, never thought of a fuffernutter shake but after trying it I found a new favorite shake

[@fsen1999]

1:43 as a note: glass is very much not thermally conductive, its an insulator.

[@tsotate]

Maybe Adam's "glass" is actually diamond?

[@LorenzoKim]

When I have old Strawberries I chop them up tiny and pour sugar over it. They release water and make a kind of chunky syrup that I use in milkshakes (or top desserts)

[@bubblezz.]

ADAM RA-GRIMACE-EA

[@nicksummers8320]

I once was craving a milkshake before I owned anything resembling a blender. I *hand-shook* it in a cocktail shaker. It better than you might think. Hands get cold, arms get tired, and it didnt mix as smoothly, but it got pretty close as long as i only used milk and ice cream (no mix-ins) and the metal container with your hot hands on it melts the ice cream enough that you don't get the 'too thick or not sweet enough' problem. Once I got a blender I used that, but as you can guess it never tasted as good. Once I added enough milk for it to be drinkable it wasn't sweet enough. I thought adding sugar would make it grainy, but somehow it *never* occured to me to add a syrup. Maybe if the blender wasnt such a pain to clean I would have done it more and eventually thought of it. Will definitely try this stick blender approach!

[@nowdefunctchannel6874]

Adam is back at it again with unconventional recipes, great video as always

[@HopeRock425]

In my family milkshakes are very simple made from left behind fruit that has overripened, like banana. It's just milk, ice and fruit (and maybe chocolate) thrown in a blender and it's great. We don't even add any sugar.

[@NerdsmithTV]

"This is a job for a tiny whisk" *Babish enters the chat*

[@timmyf]

Dude your pacing, humor, and editing just keep getting better, it’s a joy to watch.

[@danield9003]

It feels weird enjoying Adam's recipes, yet I despise heterogenity most of the time.

[@techstormster]

You enjoy eating paste?

[@PredictableEnigma]

You can adapt his food to be more homogenous

[@faelarheal-leaf8157]

@@techstormster I do because it's easier and faster to eat and I don't like eating, just cooking

[@danield9003]

@@techstormster Don't know why the agressiveness but I just appreciate consitency in texture. If there's any varient in texture in a different bites, it's a big turnoff to my senses. In terms of heterogenous flavor, I think it depends but I do think it works big time in some cases.

[@MagicTurtle643]

THAT COCOA SYRUP THOUGH. It looks amazing.

[@Thomy-xo3uw]

I didn't add any syrup and it wasn't undersweet, it was oversweet.

[@melonskall]

Yeah this, it's insane how sweet american foods are. I have never once added anything with sugar to a milkshake other than the milk and the ice cream. Even american bread is often sweet...

[@eanschaan9392]

I normally just go with milk and ice cream. Adding condensed milk just seems way too sweet.

[@def4dawg]

@@eanschaan9392 He didn't use condensed milk, which is mostly sugar, he used evaporated milk, which is made with just milk.

[@spacejam4523]

I love peanut butter milkshakes but most places don’t do them to avoid peanut allergy contamination. A bonus to making a peanut butter milkshake at home is the syrup isn’t as necessary. If you’re using any peanut butter that contains sugar, you’ll get enough sweetness so just bump the milk content up a touch to keep it smooth.

[@thiev__v5398]

"here in Knoxville, Tennessee" 😔

[@tayyibhossain2708]

No Macon ☹

[@Epic-ratOFFICIAL]

this is AMAZING it turned out good even though i used the cheapest ice cream in my store, i just added some burbon vannila paste and it made it AMAZING, %100 recommend this.