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Sunday, July 5

Bananas foster milkshake

Active: 15 minutes; Chill: 30; Serves: 2
Sugar, dark brown
½ cup
Butter, unsalted
2 tablespoons
Cinnamon, ground
¼ teaspoon
Rum, dark
3 tablespoons
Cream, heavy
2 tablespoons
¼ teaspoon
Bananas, ripe, cut into ½-inch pieces 
3 medium
Ice cream, vanilla
1 ½ heaping scoops +
1 ½ heaping scoops
1/8 cup +
1/8 cup
  1. Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves. 
  2. Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes. 
  3. Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.
  4. Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth. 
  5. Transfer to a chilled glass and enjoy! 
Recipe by Drew Curren and posted at Saveur.

Friday, July 3

Peanut butter bourbon milkshake

Active: 10 minutes; Serves: 1
2 ounces
Maple syrup
½ ounce
Peanut butter, crunchy
¼ cup
Ice cream, vanilla
1 cup
Ice cubes
1 cup
  1. Combine all the ingredients in a blender, and blend until fully incorporated and frothy. 
  2. Pour into a chilled glass and enjoy! 
Recipe by Todd Coleman and posted at Saveur.