Vanilla milkshake (blended)

Applies to: a thick blended milkshake of vanilla ice cream and cold milk, blended to a straw-standing, spoon-resistant body.

1. Load liquid first: pour the cold milk into the blender jar.
2. Milk first keeps the blade clear so the ice cream folds in instead of jamming around a dry blade.
3. Add the weighed ice cream on top of the milk.
4. Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
5. Pulse a few times to fold the ice cream into the milk, then run continuous just until smooth.
6. Blend only until uniform — over-blending warms and thins the shake, so stop the moment it's smooth.
7. Check the body: it should be thick enough to hold a straw upright and resist a spoon.
8. Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk. Adjust before pouring.
9. Pour into the chilled glass and serve immediately with a wide straw and a spoon.
10. A milkshake softens and loses its straw-standing body within minutes — serve straight away.