Milkshakes are a happy product. Kids love them, tourists love them, and the margins on them are great. But if you have ever made one in a busy kitchen, you also know the pain. The ice cream is hard, the syrup is sticky, and if the machine is not powerful enough, the blend comes out chunky and uneven. In a busy shop, that means a long wait, an unhappy customer, and a batch that gets remade.