Marshmallow Shake

Adapted from a milkshake served at Stand in New York City.

Ingredients

• 1 tablespoon whole milk
• 1 large dollop Bufala di Vermont Yogurt, plain or maple
  
• 3 scoops vanilla ice cream, we use Strafford Organic Creamery (www.straffordcreamery.com)
  
• 5 jumbo marshmallows
  
• Whipped cream

Directions

• Toast marshmallows under a broiler or over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal)
• Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you see the shake holding to the sides of the blender with a hollow core.
• Add three of the toasted marshmallows to the blender, and blend just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
• Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.