Ingredients with Measurements:
- 1 cup vanilla ice cream
- 1 cup whole milk
- 1/2 cup Ptichye Moloko (Russian marshmallow cream)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream and chocolate shavings for garnish
Special Equipment Needed:
- Blender
Step-by-Step Instructions:
1. In a blender, combine the vanilla ice cream, whole milk, Ptichye Moloko, vanilla extract, and salt.
2. Blend until smooth and creamy.
3. Pour the milkshake into a tall glass.
4. Top with whipped cream and chocolate shavings.
5. Serve immediately.
- Time:
Preparation time: 5 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- Makes 1 serving
Nutritional information:
- Calories: 630
- Fat: 32g
- Carbohydrates: 72g
- Protein: 13g
Substitutions for ingredients:
- You can use any flavor of ice cream you prefer.
- If you can't find Ptichye Moloko, you can substitute with marshmallow fluff.
Variations:
- Add a shot of espresso for a coffee-flavored milkshake.
- Use chocolate ice cream instead of vanilla for a chocolatey twist.
Tips and Tricks:
- If the milkshake is too thick, add more milk until desired consistency is reached.
- For a thicker milkshake, use less milk.
Storage Instructions:
- This milkshake is best served immediately.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve in a tall glass with whipped cream and chocolate shavings on top.
Garnishes:
- Whipped cream and chocolate shavings
Pairings:
- This milkshake pairs well with cookies or brownies.
Suggested Side Dishes:
- N/A
Troubleshooting Advice:
- If the milkshake is too thin, add more ice cream.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
Food History:
- Ptichye Moloko is a Russian dessert that translates to "bird's milk" in English. It is a type of marshmallow cream that is often used in desserts.
Flavor Profiles:
- Sweet, creamy, and marshmallowy.
Serving Suggestions:
- Serve as a dessert or a sweet treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Russian