UConn Dairy Maids is the first restaurant chain to offer a milky milkshakes.
Photo courtesy of the Dairy Maid.
When asked about the difference between milkshaks and ice cream, UConn’s executive director of culinary development and innovation, Christina Stolzenberg, told the New York Times that the former are more about flavour, while the latter are about ice cream.
“It’s about having that rich, creamy flavour and that rich ice cream flavour,” she said.
“Milkshakes are a little bit different, because they are really simple ice cream.”
As for the actual milkshaking itself, she said it was important to give the milkshakers the same attention to the texture of the milk as the ice cream they were served with.
“I don’t think you have to be a nutritionist to know that ice cream doesn’t have a lot of sugar in it,” she told the Times.
“So that’s the most important thing to know.
But the ingredients are what you are going to see, the milks are what are going in, and the milking is what is going to happen.
So that’s what we’re going to focus on.”
While the ice creams are typically a simple affair, there are exceptions.
“I can only imagine the people who are in their 40s and 50s, who really want to have a nice, creamy milkshask,” Ms Stolzner said.
“And so they are going into their kitchen and they’re going through their freezer and they just can’t get enough of a milksicle, they can’t wait to have it, they just have to have some.”
While UConn does not currently offer milkshashes on-site, Ms Stostenberg says she hopes to introduce them in the future.
“We are definitely going to bring that to the menu,” she added.
“But we also want to really keep the flavours in mind.
We don’t want to do it just to fill the bill at the bar.
We want to serve something really special.”