Ice Cream Drinks

I remember sultry summer nights down at the Tastee Freez where they had dozens of milkshake flavors.  Dad was the landlord and we could hit him up for a trip there quite often.  I made it a mission to try each one on different visits.   Sadly, they seem to be down to only three on the regular ( http://www.tastee-freez.com/food/shakes/) plus apparently have moved out of Mississippi from what I can tell.

Reminiscing about some of the flavors and what would make them better?  Pete's wares, of course!

A TF flavor was definitely Grasshopper - because that freaked me out at 10!   Of course I had to try it, and liked it.


 Ingredients

• 1 shot green creme de menthe
• 1 shot white creme de cacao
• 2 scoops vanilla ice cream
• Fresh mint sprig, for garnish

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Directions

Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
Pour into a 12-ounce glass. Garnish with a sprig of mint. (

Not sure how I felt about Rum Raison back then - sounds tempting now:  

Think rum raisin is a flavor only a grandfather could love? Think again. The secret to this milkshake is soaking the raisins in rum, then blending the softened fruit with vanilla ice cream that’s scented with cinnamon and orange zest. Take the shake over the top with a cloud of whipped cream and a sprinkling of crushed toffee.—Jessica Battilana
Makes 1

• 1/4 cup raisins
• 1 1/2 oz rum
• 1/3 cup milk
• 1/2 tsp orange zest
• Pinch ground cinnamon
• 4 large scoops vanilla ice cream
• Whipped cream, for topping
• Crushed toffee, for garnish

Put the raisins in a small bowl and pour the rum over. The raisins should be submerged in the rum. Let soak until the raisins are plump, about 30 minutes.
Drain the raisins, reserving the rum. Add to the jar of the blender. Add the milk, orange zest and cinnamon, and blend for 15 seconds. Add the vanilla ice cream and rum, and blend until smooth. Pour into a pint glass, and garnish with whipped cream and crushed toffee. Serve immediately.

(liquor.com)

Our friends who moved to Georgia would drive back with a whole pickup load of peaches.  We would eat out of hand, peel and all.  There are still good ones to be had I think.  Note: you can use unpeeled peaches if you'd like or just peel without blanching)

Boozy Peaches and Cream Milkshake

Servings: 1 large or 2 small milkshakes

Author: Jennifer Farley (savorysimple.net)

Ingredients

• 2 large very ripe peaches
• 1 cup full-fat vanilla ice cream
• 1 ounce dark rum, or more to taste
• 1 tablespoon brown sugar
• 1/8 teaspoon cinnamon 

1. Slice the peaches in half and remove the pit.
2. With very clean hands, squeeze the juice and pulp into a blender (this will only work with a very ripe peach). Most of the skin will stay in your hands. Alternately, you can blanch and peel the peaches.
3. Add the rest of the ingredients and blend until smooth.