White Chocolate Shake
|Whole milk||1 1⁄2 Cup (24 tbs)|
|Marshmallow creme||1⁄2 Cup (8 tbs)|
|Vanilla bean strip||1 , split lengthwise (4 Inch Piece)|
|White chocolate||3 1⁄2 Ounce, chopped|
|Vanilla ice cream||2 1⁄2 Cup (40 tbs)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
Combine first 3 ingredients in a small saucepan; stir with a wire whisk.
Bring to a simmer over medium heat, stirring constantly.
Add chocolate; reduce heat to low, and cook, stirring constantly until chocolate melts.
Let cool to room temperature, stirring occasionally.
Remove and discard vanilla bean.
Pour mixture into a freezer-proof container.
Cover and freeze 3 hours or until slushy.
Combine milk mixture, ice cream, and nutmeg in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides.