Butterscotch Milkshake


Frank says that this shake started with a surfeit of summer strawberries. When that season ended, they missed the milkshake made from them, so in the winter season, they invented this flavor.


  • 8 tablespoons butter (1 stick)
  • cup corn syrup
  • ¾ cup packed brown sugar
  • cup granulated sugar
  • teaspoon salt
  • 8 scoops vanilla ice cream
  • 1 cup half-and-half
  • ½ cup Whipped Cream


To make the butterscotch, put 6 tablespoons of the butter and the corn syrup in a heavy saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Then add the brown sugar, granulated sugar, salt, and remaining 2 tablespoons butter. Continue cooking, while whisking, for another 5 minutes. Let cool, then store, covered, in the refrigerator until you need it for the shake—for up to 4 days.

For each shake, put 2 scoops of ice cream and 2 tablespoons each of the prepared butterscotch and the half-and-half in a blender. Puree until smooth. Pour into a cold tall glass and top with whipped cream.