In the Kitchen: Wayback Burger’s Milkshakes

WTNH– Director of Marketing Gillian Maffeo and Franchise Owner Steve Patti from Wayback Burgers shows us how to make milkshakes for the restaurant’s free milkshake day.

Free Shake Day is coming up at Wayback Burgers on June 24th. They are going through Free Shake Day at all of their locations and showcasing ways to make awesome milkshakes at home for the summer or come in and grab one of their 12 flavors!

Wayback Burgers is about serving delicious and fresh, hand-made burgers and hand-dipped milkshakes amidst an atmosphere that hearkens back to a simpler place and time – a time when “customer service” meant something, and everyone felt the warmth of the community.

For more information, go to www.waybackburgers.com.

Their recipes for milkshakes are pretty straightforward. Here is what they do:

One regular sized, hand – dipped milkshake (22 ounces)

12 ounces of vanilla bean ice cream (always use vanilla bean as a base)

8 ounces of whole milk

2 ounces of flavoring (depending what flavor we are making)

1 ounce of Oreo Cookie Crumbles (if we are doing the Oreo Mud Pie)

Put ingredients in blender (if you are using that at home) and blend. However, at Wayback Burgers, we use a Waring 3 Spindle and mix in that first, and then switch over  to a Hamilton Beach Mix n’ Chill. We hand-dip all of our milkshakes and serve them in a tin cup.

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