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JUNE 1999
RECIPES



Chocolate Syrup

Damian's Nectar

PB-and-Banana Chocolate Milkshake

Ice Cream Pie

Pots de Creme



Sweet Spot

 


PB-and-Banana Chocolate Milkshake

Tips: It does sound odd, I admit, but in truth it's an excellent combination. If you use the lesser amount of peanut butter, its flavor is minimal; use the greater amount and it dominates the other flavors. The banana you choose should be ripe, but it doesn't have to be very ripe, as is often the case in banana recipes. To soften the ice cream, remove the lid and plastic liner (if any) from a one-pint carton of ice cream. Microwave at 50% (medium) power for 10 to 20 seconds, depending on the power of your microwave; the ice cream should be softened but not melted. Using a large spoon, trace a line in the ice cream dividing the carton in half, then scoop out all of the ice cream (in large chunks) in one half. You'll need a good- quality, plain chocolate ice cream, and a powerful blender.

  • 3 Tbsp. cold milk
  • 3 Tbsp. good-quality chocolate syrup
  • 1 large ripe banana, peeled, with any brown spots removed
  • 2 to 3 Tbsp. creamy peanut butter
  • 1 cup (half of one pint) good-quality chocolate ice cream
  • You may need: an additional tablespoon or two of cold milk

In blender container, combine milk and chocolate syrup. Slice banana, then add to container gently (to avoid splashing); drop peanut butter on top. Cover; blend at medium speed until well-mixed, scraping down sides of container as necessary.

Soften ice cream. Quickly add to blender container in large chunks. Cover; blend at high speed just until smooth. If mixture is too thick for blender, add an additional tablespoon or two of cold milk. Serve immediately!

About 1-2/3 cups; 2 to 3 servings


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