Recent content by ironpony

I've tried adding less so far and freezing the booze. Sorry, I will try the others first. Thanks for the advice everyone :). I will try and see.

Oh okay, well it feels like there is way too much ice cream to get it thick enough than there should be. I don't think it's a case of the ice cream having too much air in it though, because wouldn't that air leak out while blended, and therefore should shrink the amount down?

Well also in this recipe, is it suppose to be super thin: https://ramshacklepantry.com/white-russian-alcoholic-milkshake/

Oh okay. Another thing is, do you think that maybe the reason why it comes out way to thin is the blender itself, since mine is heavy duty when maybe I need one of those old style malt makers to preserve thickness?

Oh okay thanks! So after looking over this recipe that was posted for me, this recipe has six ounces of booze in it: https://ramshacklepantry.com/white-russian-alcoholic-milkshake/ Six!!! How am I suppose to get the shake thick enough, with only 6 scoops if there are 6 ounces of booze in it?

Oh I haven't seen that in stores where I live (Canada), but I can look around.

Oh okay lol. Well is there a way to get a milkshake thicker, without having to add five cups ice cream, even if the alcohol is chilled?

Oh okay thanks. I thought the amount did matter, so you don't end up too full or bloated.

Oh okay, so if there is air in it, then it's still the same amount even if there is more, and I'm not going to put on any more weight, compared to less air filled ice cream?

Oh okay. Well that kind of ice cream with egg yolks I made in the past, but I didn't like that egg taste though. But maybe if it's just plain vanilla the egg taste might not be as bad, because I tried other kinds with it before, like raspberry and popcorn flavor, and did not like the egg taste.

Oh okay thanks. When you say I can also add a little cream, do you mean different ice cream besides the HaagenDaz?

But the unfrozen batter, would make the milkshake even more thin since batter, is thinner of it's not frozen?

Oh okay thanks. Well I just feel like I am using so much of it. The ice cream goes a lot faster as a result too. Could it also be that the blender I am using is too good at liquefying it, and I need a blender that does a lesser job of thinning it out maybe, or one with lower settings?

Oh well I guess that makes sense, but is there a way to mathematically calculate a recipe for air filled ice cream instead then?

Oh okay, thanks. Well if the author is correct, than why do I need five cups, both times now when I tried? Just because of air in the ice cream?