Bourbon Street Milkshake

• 1 cup vanilla ice cream made with egg yolks
• 2 tablespoons whole milk
• 1 1/2 ounces bourbon
• 2 tablespoons hazelnut spread
• 1 teaspoon malt powder (optional)

1. Measure ice cream and keep in freezer until ready to mix.
2. Combine other ingredients in a blender or milkshake canister.
3. Blend at medium speed until smooth and the hazelnut spread is all incorporated.
4. Add ice cream and blend until creamy.
5. Pour into a chilled sundae glass.

vanilla ice cream, milk, bourbon, hazelnut spread, malt

Taken from cooking.nytimes.com/recipes/1013257 (may not work)