Chef Cody Vasek with the Green Mountain Inn joins us with a summertime milkshake recipe.
Peel and chop 8 each parsnips, cover with cream (3 cups), ½ cup sugar
Add one vanilla bean split, bring to boil and then simmer until the parsnips are tender, take vanilla bean out and scrape the bean out and puree until smooth.
Let cool, add 2 cups parsnips shake base (puree) and 2 cups ice, 2 cups milk, touch of sugar to taste, blend unitl smooth.
Have some frosty mugs in your freezer poor and enjoy!!