Toasted Almond Milkshake

• 1/2 cup plus 1 tablespoon coarsely chopped almonds, lightly toasted
• 3/4 cup whole milk
• 1 tablespoon sugar
• 1/4 teaspoon pure almond extract
• 11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
• Freshly Whipped Cream (page 154; optional)

1. Combine 1/2 cup of the almonds, the milk, and the sugar in a small saucepan and bring to a simmer over medium heat.
2. Transfer to a bowl, cover, and let steep in the refrigerator for at least 4 hours.
3. Strain the milk into a blender (discard the nuts).
4. Add the almond extract and ice cream and blend until smooth, about 10 seconds.
5. Serve immediately, topped with a dollop of whipped cream, if desired, and garnished with the remaining 1 tablespoon chopped almonds.
6. Add 1 ounce (2 tablespoons) Amaretto liqueur to the blender.
7. Substitute chocolate ice cream for the vanilla ice cream.
8. Substitute chocolate ice cream for the vanilla, and add 3 tablespoons cream of coconut.

almonds, milk, sugar, almond, vanilla ice cream, freshly whipped cream

Taken from www.epicurious.com/recipes/food/views/toasted-almond-milkshake-376042 (may not work)