Today is Vanilla Milkshake Day. It is also smack dab in the middle of my week off from work. So, I decided to make this anything-but-Vanilla Milkshake. Why such a name? It combines my heritage of being Irish and Italian…and more importantly, it’s boozy! Yes, I added a little Irish Cream and Diasaronno to my ice cream and blended it up…in a food processor though, not a blender. The result is a perfectly drinkable milkshake. No waiting around for a solid mass to melt enough to just get through your straw while you feel like you’re using all your might to get the liquid gold out of the glass. This is good as soon as you set it down and it stays properly thick for a good 20 minutes…maybe even longer; don’t know because it didn’t last that long!
Anything-but Vanilla Milkshake
1 qt. quality vanilla ice cream
1.5 oz Disaronno
1.5 oz St. Brendan’s Irish Cream
1 oz whole milk
Place the ice cream on the counter and let it soften for about 15 minutes.
While the ice cream softens, combine the Disaronno, Irish Cream and milk in a 2-cup (or larger) liquid measuring cup (with a spout) and set up your food processor.
Scoop out the ice cream into the bowl of the food processor, and pour in the liquid ingredients.
Close the top and process for about 30 seconds until smooth.
For ease of pouring, transfer the milkshake back into the liquid measuring cup, then pour into 2 glasses. Top with cherries, if desired.
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