it seems so simple. The thought was make a milkshake that a restaurant could do that would be really great but wouldn't require making ice-cream or buying the ice-cream.
The ice-cream equipment is so expensive when you buy for opening a restaurant plus it would take years to re-coup your initial cost for the machine by then the machine will break, then you add the labor of making base, spinning base, the cost of ingredients are thru the roof heavy cream cost more that some meats and then the product waste, over a year I would think it's better to buy the ice-cream and save the money to hire another cook or porter to help yourself out.
But most people have little option in the restaurant business to buy good ice-cream in fact only one I know that is legit ice-cream maker is my good friend Patrice at Ice Boutique he is hands down the greatest ice-cream maker in the United States, and easily top ten in the world. The nicest French Person you will ever meet.
But he is only in Las Vegas and this is for a restaurant in another state so I had to think of something......................................
Thats when the idea of making ice-cream base and then freezing it in pans then cutting into cubes came to mind almost like cubes from a ice tray, add this to a blender and add little milk to the shake to spin and there you have it milkshake for home or work, then we added a few more steps, folded into the base the pie crust, and topped with Meringue browned and guess what had Lemon Meringue Pie Milkshake. Now I just need to get the super big straws they use in tapioca tea drinks.
New goal is to fined a outlet for my friends awesome ice-cream and sorbet, he tried the Whole Foods route but not a good fit, sells all wholesale to hotels and restaurants but few place want quality they prefer stuff made with soy mixes artificial flavoring, no dairy ice-cream tons of food coloring and no taste, there is actually so much air whipped into cheap ice-cream that if melted the cheap one that cost less will end up costing more.
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