- 1 cup milk
- 2 tablespoons lemon juice
- 1 pint vanilla ice cream
- 1 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 tablespoon grated lemon peel
- Place all ingredients in a blender container; cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers. Yield: 3-4 servings.
Originally published as Blueberry Milk Shake in Country Woman May/June 1997, p35
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