Top | Matthew Amster-Burton
Vanilla Honey Sesame Milkshake
(recipe, Matthew Amster-Burton)
Vanilla-bean ice cream — the kind with the little black specks in it — doesn't necessarily taste any better than regular vanilla ice cream, but it looks great in milkshakes. This recipe (adapted from Thoroughly Modern Milkshakes, by Adam Ried) is sized to work with a jar blender or stick blender; feel free to double it if you're using a jar blender.
- ½ cup cold milk (4 ounces)
- ⅛ tsp. vanilla extract
- ½ tsp. toasted sesame oil
- 1 Tbsp. honey
- 4 scoops (12 ounces) vanilla ice cream, softened until melty at the edges
- 2 chilled glasses
- Place the milk, vanilla extract, sesame oil, and honey in a blender and blend until well mixed, about 15 seconds. Add the ice cream and pulse to break up, stirring with a spatula as necessary, then blend until smooth, 30 to 90 seconds. Pour into the chilled glasses and serve immediately.