Dairy Queen Blizzard
From: Top Secret Recipes by Todd Wilbur
(Plume; June 1993; ISBN: 0452269954; PB)
Cookbook Heaven @ Recipelink.com

When the United States was emerging from the Great Depression in 1938, J. F. McCullough was experimenting with the idea of creating q new frozen dairy product. McCullough felt ice cream tasted better when it was soft and dispensed fresh from the freezer, not frozen solid. To test his theory with the public, McCullough, held an "All- the-lce-Cream- You-Can-Eat-for-Only 10-Cents" sale at a friend's ice cream store. More than 1,600 people were served the soft ice cream in the course of two hours. Convinced that the new product was a big hit, McCullough had to find a machine that could dispense the product at the right consistency. It wasn't long before he found Harry Oltz, the inventor of a freezer that could do the job. In 1940 McCullough opened the first Dairy Queen in Joliet, Illinois.

As of 1991 the company claimed to have more than 5,300 retail stores in the United States and twelve other countries. Since its creation in 1985, the Blizzard has shot to the top as the most popular Dairy Queen product, with more than 200 million of the treats sold each year. This is my version of the treat with Heath bar added.

Makes 1 serving

• 1 Heath candy bar
• 2 1/2 cups vanilla ice cream
• 1/4 cup milk
• 1 teaspoon fudge topping

1. Freeze the Heath bar.
2. Break the candy into tiny pieces with a knife handle before re- moving from wrapper.
3. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed.
4. Pour into a 16-ounce glass.

Tidbit

• You can also make this treat with a variety of other candy ingredients. Some of the more popular Dairy Queen add-ins include pieces of Butterfinger candy bars, Reese's Peanut Butter Cups, and Oreo cookies. Now's your chance to be creative.
• Also, corporate procedure dictates that when a customer is served a Blizzard in a Dairy Queen outlet, the server must turn the cup upside down quickly to confirm the thickness of the treat before handing it over. If everything is in order, the Blizzard won't "kerplop" onto the counter in front of you.
• After using a conventional blender in this recipe (not a commercial mixer as found in Dairy Queens), your Blizzard may not be quite as thick as its commercial counterpart.
• If you would like a thicker treat, after pouring the mixture into your cup, simply place it in the freezer for 5 to 10 minutes, or until it reaches the desired consistency. Then give it your own thickness test. Cross your fingers and turn the cup upside down. Have a towel handy.