Strawberry Shake

When John moved out to San Francisco, he brought with him nearly every imaginable kind of glass–glass steins in two different sizes, footed and traditional Pilsners, three different rocks glasses, juice glasses, enormous goblets, sour glasses, coupe glasses and glasses that can only be described as milkshake glasses. We've used them once or twice for giant ice cream sundaes, but I think it's high time to fill 'em with what The Kitchn calls a "Killer Strawberry Shake". 

1/2 pound fresh strawberries

2 tablespoons white sugar

1 teaspoon vanilla extract

3/4 to 1 cup whole milk 

1 tablespoon malted milk powder or regular powdered milk (optional) 

1 pint strawberry ice cream 

Hull and slice strawberries, sprinkle with sugar and stir with vanilla. Place in the freezer for one hour, along with glasses to chill. 

When the strawberries are frozen, put them (along with any syrup from the bottom of the bowl) in the blender with 3/4 cup of milk. Blend until pulverized. Optional–add milk powder and blend. 

Take blender jar off the motor and add an entire pint of strawberry ice cream. Stir by hand, then blend thoroughly. Stir or shake as necessary, or carefully add as much as 1/4 cup milk. Pour into chilled glasses and garnish with strawberries. 

Notes: Milkshake devotees agree–the ice cream is the most important ingredient. Faith Durand, the creator of this heavenly recipe, suggests steering clear of ice cream made with eggs; Breyer's, she says, is best.

Tell me–what's your favorite milkshake flavor, or are you a root beer float girl? What would you order at the soda shop counter?

Image by K&S Photography.