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Lemon-Buttermilk Shake
From Thoroughly Modern Milkshakes, by Adam Reid

Lemon and buttermilk are both tangy, and you might think that two tangs would be overkill. But then the vanilla ice cream works its sweet magic, pulling the whole concoction into a gentle, intriguing balance. Most supermarkets carry lowfat and/or nonfat buttermilk. I think the latter has a chalky aftertaste, so if you're not using whole, the better option of the two is the lowfat buttermilk. A few fresh raspberries or blueberries, or sliced strawberries, or a thin slice of fresh lemon make a lovely garnish.


1/2 cup cold whole or lowfat buttermilk (about 4 ounces; 125 milliliters)
1 tablespoon honey (about 3/4 ounce; 22 grams)
4 medium scoops vanilla bean or original vanilla ice cream (about 1 pint; 12 ounces; 340 grams), softened until just melty at the edges
4 medium scoops lemon sorbet (about 1 pint; 12 ounces; 340 grams), softened until just melty at the edges

Place the buttermilk and honey in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Yield: Makes about 3-1/2 cups; 128 ounces; 850 milliliters

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