Description
A refreshing basil seed milkshake that combines creamy custard with tasty milk and vanilla ice cream.
Ingredients
Scale
- 4 cups whole milk (divided)
- 2 tablespoons instant custard powder
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon basil seeds
Instructions
- In a small bowl, stir together custard powder and ¼ cup of cold milk to make a lump-free mixture.
- Transfer 3 cups of milk and custard mixture to a medium size pan and mix well.
- Heat it over medium heat until the custard thickens, stirring continuously to avoid the formation of lumps.
- Note – To check if the custard is cooked, dip your spatula into it and draw a finger through the coated spatula; your custard is done if it wipes clean, leaving an open space.
- Remove the pan from the heat and transfer the custard to a bowl.
- Cover the bowl with cling wrap to avoid the formation of a cream layer on top. Refrigerate the custard for 1-2 hours or until it is nicely chilled.
- Freeze the remaining milk for 1 hour.
- Note – Do not over-freeze; otherwise, it will become hard.
- Soak basil seeds in ¼ cup of water for at least 30 minutes.
- Add the chilled custard, frozen milk, sugar, and vanilla extract to a medium jar of a blender and blend until smooth.
- Pour the milkshake into 2-3 tall serving glasses.
- Add 2 teaspoons of soaked basil seeds to each glass and stir well.
- Top the drinks with a scoop of vanilla ice cream, garnish with chocolate syrup and mint leaves. Serve chilled.
Notes
- Make sure not to over-freeze the milk for the right consistency.
- Chill the custard well for a better texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass