Geoffrey Zakarian makes a Rum Raisin Milkshake, as seen on Food Network's The Kitchen
Recipe courtesy of Geoffrey Zakarian

Rum Raisin Toasted Marshmallow Shake

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings





Special equipment:
a pastry bag with a medium round tip (optional); a kitchen blowtorch
  1. For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
  2. For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.