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Sean Brock's Elvis Presley Milkshake

From Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

Serves 4 to 6

  • 5 thick-cut strips of smoked bacon
  • 2 very ripe bananas
  • 1/2 cup smooth peanut butter
  • 1/4 cup Buffalo Trace bourbon
  • 3 cups vanilla ice cream, softened slightly
  • 3 tablespoons of bacon fat, cooled

In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.

 

Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.

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