Spiked Fruity Pebbles Milkshake
*Makes about 1 1/2 pints; serves 2 to 4.
For the Fruity Pebbles ice cream:
1 ½ cups buttermilk
1 ⅓ cup heavy cream
1 lemon, zested
1 lime, zested
½ teaspoon vanilla extract
1 ½ cups granulated sugar
½ teaspoon salt
2 cups Fruity Pebbles
6 egg yolks
For the milkshake:
3 scoops Fruity Pebbles ice cream (or store-bought vanilla)
¼ cup cold milk
1 ounce cake-flavored vodka or regular vodka
Whipped cream (optional)
More Fruity pebbles for garnish
To make the ice cream:
Combine buttermilk, cream, zest, vanilla, 1 cup sugar, and salt in a medium-sized pot. Warm on stovetop over medium heat, until sugar dissolves and cream base is warm, but not simmering. Remove from heat. Stir in Fruity Pebbles and allow to cool for at least 30 minutes.
Run the base through a strainer, extracting as much liquid from the Fruity Pebbles as possible. Combine the remaining ½ cup of sugar and egg yolks in a small bowl, and beat until even.
Bring the base back to a simmer over low heat. Temper the egg yolk-sugar mix, by whisking roughly a quarter of the base in with the yolks mix until combined. Pour the tempered egg yolks back into the simmering base, and stir continuously over low heat until it thickens, about 10 minutes. Pour the base into your ice cream maker, and freeze according to manufacturer's instructions. For milkshakes, use immediately, or store in the freezer to harden it.
*Note: If you don't have an ice cream maker, substitute store-bought ice cream.
To assemble:
Combine ice cream, vodka, and milk in a blender and puree. Pour into a glass, and garnish with whipped cream and more Fruity Pebbles.
*This recipe was created by Mathew Ramsey as part of an original boozy drink lineup. Find his other spiked creations here.
