What goes with burgers almost as well as fries? Milkshakes! And one of my favorite milkshakes happens to be blackberry so it was an easy decision to make this milkshake to go along with the burger I shared the other day. I decided to make this milkshake lighter by using reduced fat milk and ice cream and I think it came out great. The swirly action was pretty, but next time I would blend the blackberries straight into the milkshake because I ended up using a spoon to eat as the berries kept clogging my straw! Delicious, but required more effort than a milkshake should require. Or maybe I just need to invest in wider straws.
One quick rant: Do you know what happens when you photograph a milkshake outside in 90+ temperatures? It melts and turns into flavored milk. Alas, another one of the perils of food blogging.
Two years ago: Nutella Waffles with Raspberry Syrup
VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL
1/2 pint fresh blackberries, plus more, for garnish
1/4 cup sugar
1/3 cup 2% milk
10 oz. reduced fat vanilla ice cream
1/2 vanilla bean, split and seeds scraped
1/8 tsp freshly ground nutmeg
- Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
- In a blender, combine milk, ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake.
- Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.
Source: Adapted slightly from Food Network.