American
Vanilla Bean Milkshake
Dense vanilla ice cream, whole milk, and an extra measure of real vanilla blend briefly into a thick ivory shake with a clean dairy finish and fine bean-speckled aroma.
2 servings · 8 minutes prep
Ingredients
Shake
- 4 cups dense vanilla ice cream, softened 5 to 8 minutes, not melting
- 3/4 cup very cold whole milk
- 1 1/2 teaspoons vanilla extract
- seeds from 1/2 vanilla bean
- a small pinch Diamond Crystal kosher salt
Directions
Temper and Chill
- Freeze two tall glasses for 10 minutes. Let the vanilla ice cream stand at room temperature for 5 to 8 minutes, only until scoopable.
- Measure the milk, vanilla extract, vanilla bean seeds, and salt while the ice cream tempers.
Start the Blend
- Pour the milk into the blender first. Add the vanilla extract, vanilla seeds, salt, and ice cream.
- Pulse 5 times, stopping to push intact scoops down with the blender off if necessary. Do not add more milk merely because the first pulse moves slowly.
Finish and Pour
- Blend on medium for 10 to 15 seconds, until smooth with no white streaks. Stop as soon as a thick vortex forms.
- Pour into the chilled glasses and serve with wide straws while the shake is still thick and thoroughly cold.
