People ask us every week why our shakes are thicker than anyone else's. There is no machine and no powder. There is less milk.
Start with real ice cream
Ours comes from a dairy in Thanet in five-litre tubs. Soft-serve mix is mostly air and sugar; real ice cream is cream, milk and eggs, and it holds its shape.
Three scoops, one splash
Three big scoops go into the steel cup and then about four tablespoons of cold whole milk. That is all. If you can pour it straight away, it is a milk drink, not a shake.
A proper shake should make you wait a moment for the first sip to come up the straw.
One minute on the mixer
Our green mixer has been on the counter since 1996. One minute on the low speed, no longer, or the ice cream melts and the shake goes thin.
Then the fun part
Whipped cream from a siphon, a cherry, and a striped paper straw. The salted caramel gets a pinch of sea salt on top. You can taste the difference at the first sip.
