Vermont Maple Milk Shake
Erik Waring • July 27, 2017
Vermont Maple Milk Shake - Makes approximately 18 oz
1 cup milk
1/2 cup vanilla ice cream
1/2 cup crushed ice
Combine all ingredients in the container of a blender or food processor. Blend until smooth. Pour into a tall glass and serve immediately.
Dark Robust maple syrup will give the drink a stronger maple flavor, while A Rich maple syrup will have a little less maple flavor. For the ice cream I suggest using bland vanilla flavor as the vanilla flavor of richer ice cream tends to overpower the maple flavor.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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