This brings back memories of Saturday nights in the summer when I was young. My dad loved a good milkshake. Every once in a while my mom would whip up a shake and I thought we had won the jackpot!
Not only did I make fresh strawberry milkshakes, but I made them with homemade strawberry ice cream (with a twist)!
First, this has to be hands down the best strawberry ice cream recipe I have made. It is comes from David Lebovitz, whose book The Perfect Scoop is a must have for any ice cream lover.
I wish there was a way to make this post “scratch and sniff” because it smells just like fresh picked berries.
The “twist” in his recipe is that is made with sour cream. Now, don’t go running for the hills. The sour cream gives just a slightly tangy flavor to the ice cream that compliments the sweetness of the berries and keeps the sugar from being overpowering.
A good strawberry ice cream is essential when making a thick strawberry milkshake. Blend it with whole milk and freshly made strawberry puree and you have a summer treat that will impress!
It is always best to freeze your milkshake glasses ahead of time. An hour or so in the freezer should do the trick.
I am loving the return of old fashion soda shop paper straws. They put a vintage spin on this classic ice cream beverage!
Hull and slice 1 pound fresh strawberries. Add 3/4 cup granulated sugar, stir and allow to rest for one hour.
The recipe also calls for 1 tbsp. of vodka or kirsch, but I omitted that.
Pour softened berries and the juices to a blender, add 1 cup sour cream, 1 cup whipping cream and 1/2 teaspoon fresh squeezed lemon juice. Pulse until blended well but chunks of strawberries still remain.
Refrigerate for an hour or two until mixture is very cold.
Pour mixture into freezer bowl of ice cream maker and process according to manufacturers instructions.
Transfer into a glass or plastic container and freeze for 4 hours or overnight to allow to harden up completely.
The recipe comes from the book bon appetite Desserts (affiliate link)
Place 1 pound hulled and sliced berries into a saucepan. Add 1/2 cup water, 1/2 cup sugar, 1/3 up light corn syrup, and a pinch of salt.
Bring to boil stirring until sugar dissolves. Continue to boil uncovered for 10 minutes, stirring occasionally. Adjust heat as necessary to avoid boiling over.
Remove from heat and add 2 tablespoons fresh lemon juice. Press through fine sieve being sure to press on the softened strawberries to extract all the juice. Discard the solids and refrigerate the resulting strawberry syrup.
In a blender combine on cup ice cream with 1 cup of the strawberry syrup and 1 cup whole milk in a blender. Puree until smooth. Add another cup of ice cream and puree again until almost smooth. Divide shake between four frozen glasses and drizzle with additional syrup!
There you have it. Two quintessential summer treats made with my favorite summer fruit!
Until Next time….