Ginger Chai Milkshake

Name: Ginger Chai Milkshake
Ingredients: 6 tablespoons sugar; 12 cup water; 4 slices fresh ginger, 1/2- inch-thick, smashed with the broad side of a chef's knife; 5 slices lemon zest, 4-inch strips; 4 scoops vanilla ice cream (about 1 1/2 cups); 4 scoops pear-ginger sorbet (about 1 1/2 cups); 34 cup chai concentrate (optional) or 34 cup crystallized ginger, slivers or chunks for garnish (optional)

7 ingredients

13 steps

Ingredients

6 tablespoons sugar
12 cup water
4 slices fresh ginger, 1/2- inch-thick, smashed with the broad side of a chef's knife
5 slices lemon zest, 4-inch strips
4 scoops vanilla ice cream (about 1 1/2 cups)
4 scoops pear-ginger sorbet (about 1 1/2 cups)
34 cup chai concentrate (optional) or 34 cup crystallized ginger, slivers or chunks for garnish (optional)

Directions

1

GINGER SYRUP.
2

In a saucepan over medium heat, mix the sugar and water.
3

Swirl to fully moisten and then dissolve the sugar.
4

Bring to a gentle boil, reduce the heat to medium-low, and simmer for 3 minutes.
5

Remove from the heat, add the ginger and lemon zest, and stir to immerse them in the liquid.
6

Cover the pan and let steep for 30 minutes.
7

Using a sieve, strain the syrup into a small bowl, pressing the ginger and zest to release all of the liquid.
8

Cover with plastic wrap and refrigerate for at least 30 minutes or up to 5 days.
9

MILKSHAKE.
10

In a blender, place the ice cream, sorbet, chai concentrate, and 1/4 cup chilled ginger syrup,.
11

pulse several times to break up the ice cream and sorbet.
12

Puree the mixture until smooth, about 1 minute.
13

Divide between 2 chilled glasses and garnish with crystallized ginger, if desired.