Ingredients
2 cups peeled sliced fresh peaches
2 cups vanilla ice cream
34 cup milk
3 tablespoons sugar
14 teaspoon almond extract
12 cup fresh raspberry
12 cup sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Weighted Boston shakers — bar standard for shaken drinks
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Add the first 5 ingredients into the container of an electric blender. Process until smooth, occasionally stopping to scrape down the sides of the blender container. Pour the mixture into glasses. Add raspberries and 1/2 cup sugar to blender. Process until smooth; add mixture to the glasses and swirl into the shakes. Serve immediately. Note: I usually make the raspberry puree first, set it aside and clean out the blender or use two blenders. Then I make the peach shakes, pour into glasses and add the raspberry puree; need to move fast so the ice cream won't get too melty.