Vanilla-bean ice cream — the kind with the little black specks in it — doesn’t necessarily taste any better than regular vanilla ice cream, but it looks great in milkshakes. This recipe (adapted from Thoroughly Modern Milkshakes, by Adam Ried) is sized to work with a jar blender or stick blender; feel free to double it if you’re using a jar blender.
|½||cup cold milk (4 ounces)|
|⅛||tsp. vanilla extract|
|½||tsp. toasted sesame oil|
|4||scoops (12 ounces) vanilla ice cream, softened until melty at the edges|
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