Ginger-Curry Shake MAKES 2 THICK 8-OUNCE SHAKESThe Ginger-Curry Shake was the first specialty shake of our own devising to find a regular spot on the menu. Wed been using The Ginger Peoples ginger syrup as an ice cream topping, encouraging people to give it a sprinkling of curry powder as a complement. Kyle, one of our regular customers, asked if wed consider making that as a shake. With him as our guinea pig, we set about getting it right. Curry powder is a blend of spices, so you never know exactly what you may get until trying the end result. Start with the amount listed below and go from there.

34 cup whole milk 14 cup ginger syrup 18 teaspoon mild yellow

curry powder 4 large scoops Vanilla

Ice Cream (page 157) or Sweet Cream Ice Cream (page 147 or 156)

Add the milk, ginger syrup, and curry powder to a blender,

cover, and quickly pulse the blender to combine. Add the ice

cream, cover, and blend on a medium setting until you see a

whirlpool formthats when you know its done. Pour or spoon

the shake into two tall glasses. Top with any garnish youd like

candied lime rind, whipped cream, a drizzle of more ginger

syrup, its all good. Serve with straws and spoons. Chock dii!

HICCUP ALERT: Weve liquored up this shake to good results. Reduce the

amount of milk to cup and use cup well-chilled rum or coconut-

flavored alcohol. New York City food personality Eddie Huang showed

up one night with a bottle of coconut-infused vodka, and we used some

in this shake. From what we remember (that night has grown hazy over

time), it tasted excellent! We always keep our liquor bottles in the freezer,

and we assume you do the same.

5603

108 BIG GAY ICE CREAM

Why Do I Need to Cover the Blender When Blending

a Hot Liquid?

The laws of physics can be quite dangerous when youre not paying attention, like taking a sharp curve at high speed, falling down the stairs, or putting hot things in a blender. While we dont have to worry about any of those here, the last is courtesy of the Pressure-Temperature Law, which is sort of a composite of Boyles law, Charles law, and Gay-Lussacs law. All of these guys studied different facets of the same phenomenonthat gas expands when heated and contracts when cooled.

Have you ever bought balloons for your sweetheart on Valentines Day, then walked outside into the snow and had all of the balloons deflate? You walk back into the store to demand a refund, and as you are waiting in line, the balloons magically begin to inflate again. Same thing.

When you put a hot liquid in the blender, the air above the liquid is heated. As it heats, it expands. As it expands, the pressure will build up. As the pressure builds up, the top of the blender will pop off, and the next thing you know, youre cleaning puree from the ceiling.

To prevent this, use a towel and your hand to cover the top of the blender. You can exert more pressure than that measly expanding gas.

Additionally, the center of the blender lid does more than allow you to add ingredients while blending. Used properly, it also lets steam (or gas) escape to avoid a buildup of pressure.

SCIENCECLUB

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