When you cook blueberries, “a truly magical part of their flavor is unleashed,” says ice cream guru Dana Cree, who is the executive pastry chef at the Publican. And that’s the secret to her fabulously fruity milk shake. She recommends Mick Klug Farm and J.W. Morlock & Girls for the best blueberries.
Dana Cree’s Blueberry-Basil Milk Shake
Active Time:15 minutes
|4||Large basil leaves|
|1 Tbsp.||Lemon juice|
|1 pint||Vanilla ice cream|
1. In a small saucepan, cook half the blueberries with the sugar, basil leaves, and lemon juice over medium heat until the berries thicken to a jam-like consistency and start to bubble (5 to 10 minutes).
2. Pour the cooked berries into a bowl and chill in the refrigerator (about 2 hours). Pick out and discard the basil leaves.
3. Combine the chilled and uncooked berries, vanilla ice cream, and buttermilk in a blender. Blend on high until smooth.
Tip: For a richer shake, use half-and-half instead of buttermilk.Edit Module