Hands on: 20 minutes
Total time: 20 minutes, plus 8 or more hours chilling
Serves: 2 (8 ounces each)
Steeping fresh mint leaves in milk before adding them to vanilla ice cream perfumes the shake with a bold yet refreshing mintiness. Garnish with fresh mint springs, if desired. This makes twice as much infused milk as needed, so use it for other shakes or for iced tea.
1 cup 2 percent or whole milk
1 cup coarsely chopped fresh mint leaves
2 tablespoons granulated sugar
13/4 cups packed vanilla ice cream
1 ounce bittersweet chocolate bar, melted
In a small saucepan, combine the milk, chopped mint leaves and sugar and bring to a simmer. Transfer to a bowl, cover and refrigerate for at least 8 hours and up to 24 hours. Strain the milk in to a bowl.
Pour 1/2 cup of the mint-flavored milk into a blender. Add the ice cream and blend until almost smooth. With the motor running, slowly pour the melted chocolate through the feed tube on the lid of the blender and blend for 5 seconds. Serve immediately.
Adapted from “Bobby Flay’s Burgers, Fries & Shakes” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, $25.95)
Per serving: 371 calories (percent of calories from fat, 4), 8 grams protein, 42 grams carbohydrates, 4 grams fiber, 22 grams fat (13 grams saturated), 55 milligrams cholesterol, 132 milligrams sodium.
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