Summer is coming to a close, but these delightful milkshakes can be made without a campfire, in any season.

Toasted Marshmallow Milkshakes

INGREDIENTS

2 Pints of vanilla ice cream

1/3 cup of whole milk

1 teaspoon of vanilla extract

1/4 cup whole fat plain yogurt

4 toasted marshmallows (homemade, if you fancy)

Fresh whipped Cream for garnish (recipe in method)

1 pint heavy cream

1 teaspoon vanilla extract

1 tablespoon sugar

8 toasted marshmallows for garnish

METHOD

1. Place the whisk attachment of your stand mixer in the freezer to chill while you prepare the milkshakes.

2. Dump ice cream, milk, vanilla and yogurt into a blender and blend until a whirl appears.

3. Toast 4 marshmallows, on the flame of a gas range or broil in the oven, until golden and gooey-centered. Avoid charring them too much or your milkshakes will look gray.

4. Add the 4 toasted marshmallows to the blender and pulse a few times to incorporate; leaving some gooey bits intact.

5. Attach the chilled whisk to your stand mixer and the beat heavy cream until thick like molasses; about 4 minutes. Begin by mixing on low, to avoid splashing, and increase to higher speeds after about 1 minute.

6. Add vanilla and sugar to the mixer and continue mixing on high until stiff; about 1 minute. Watch your cream carefully and stop before it turns to butter. It should look bright white and hold its shape.

7. Toast 8 marshmallows, on the flame of a gas range or broil in the oven, until golden and gooey-centered.

8. Pour milkshake into 4 glasses, top generously with whipped cream, garnish each with 2 marshmallows and insert your favorite, wide-diameter straws.

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