I’m a lucky lady! It’s my job to think about tasty ways to use Tillamook Ice Cream in the kitchen. With the Olympics on my mind, I can’t help but be inspired by English food. I found myself staring at my freezer full of Tillamook Ice Cream and a light bulb went off…well two lightbulbs to be exact.
Lightbulb number 1: It’s been years since I’ve had an English trifle and it was time to change this fact. I wanted to put a milkshake twist on things so I grabbed my Oregon Strawberry Ice Cream out of the fridge and got to blending
3 scoops Tillamook Oregon Strawberry Ice Cream
2 tablespoons Sherry
4 lady finger cookies
1 handful mixed fresh berries
½ cup milk
Combine all the ingredients in a blender and mix. It tastes absolutely decadent but it lacks the custard flavor that a classic English trifle is known for. My solution: substitute the Oregon Strawberry Ice Cream for French Vanilla. French Vanilla is known for it’s custardly smoothness so it’s bound to be a good option.
Lightbulb number 2: A friend of mine always orders a London Fog when we go to coffee shops. For those of you not hip to fancy tea orders, that’s Earl Grey tea with vanilla and warm milk. Trust me, it’s tasty. So what would be even tastier? London Fog in milkshake form, of course.
1 cup sugar
4 Earl Grey tea bags
2 cups water
3 scoops Tillamook Vanilla Bean Ice Cream
¼ cup milk
In a sauce pan over high heat add the sugar, tea bags, and water. Stir until the sugar dissolves. Discard tea bags and place the mixture in the fridge to cool. Once the tea is cool, add 1/3 cup of tea mixture to the blender along with the Tillamook Ice Cream and milk. Blend. Try not to eat all in one big gulp.
I found that last direction hard to follow. I drank mine rather quickly and then found myself using my finger to get every last drop out of my glass. It’s not something I’m proud of, but I dare you not to do it! It’s impossible 🙂