Modern milkshake manual

Summer means swimming pools, sunshine and frozen treats — ice cream, popsicles and, especially, creamy milkshakes. Autumn Martin’s new cookbook, “Malts & Milkshakes” ( St. Martin’s Griffin, $ 17.99, 128 pages), aims to slake that thirst with 60 recipes for frosty, creamy treats. Yum.

Martin, a former Seattle chocolatier and pastry chef at that city’s famous Canlis restaurant and Theo Chocolate — has assembled a tempting array of summerperfect desserts.

The recipes range from homemade ice creams, including nondairy versions, to syrups, toppings, pocket pies and, of course, malts and milkshakes. You’ll fi nd soda fountain classics here, as well as new wave shakes, including a Bacon- Oatmeal Raisin Cookie Shake, Earl Grey Shake, and a Salt and Pepper Malt with generous lashings of black pepper and kosher salt. ( Yes, really.) Or you can unleash your inner Girl Scout with a S’mores Shake. Here’s just a taste:

S’mores Shake

Serves 4 Note: Toast the marshmallows over an open flame or use a broiler. 2 tablespoons unsalted butter 8 marshmallows, roasted until very dark 1⁄ cup milk 8 scoops vanilla ice cream 1⁄ cup crumbled graham

2 crackers, plus more for garnish 2 tablespoons melted chocolate ice cream

1. In a saucepan over medium heat, melt the butter. Add marshmallows and stir until they melt and the mixture is smooth.

2. Remove pan from heat; pour in milk, stirring until smooth. Cool completely.

3. Blend marshmallow milk with vanilla ice cream. Stir in crumbled graham crackers. Gently swirl the melted chocolate ice cream throughout.

4. Pour into glasses; garnish with crumbled graham crackers.