How do I … make a great milkshake?

We asked Malorie Moore, the diner's official "Ice Cream Girl" (aka, ice cream scooper, mixer and all-around extraordinaire), for some of her secrets on making a great shake.

Moore says milk is the key to getting the consistency that you desire. The less milk you use, the chunkier it will be.

If you're a big fan of chunky milkshakes, you don't even need to add milk as long as the ice cream is soft. If you're a fan of thin and runny shakes, the more milk you add, the better, says Moore, whose favorite shake flavor is a mocha — a combination of coffee ice cream and chocolate syrup.

Moore also suggests using fresh ingredients for a better taste, like adding real Oreo cookies to make a cookies and cream shake, instead of only using cookies and cream ice cream; using vanilla ice cream and chocolate syrup to make a chocolate shake instead of chocolate ice cream (it tends to be too rich for people); and using thawed-out frozen strawberries for a berry shake.

– Carrie L. Ord