It’s hot out, so let’s get down to basics: A good old-fashioned strawberry milkshake. Why eat dinner when you can drink a shake? This is a serious strawberry milkshake, too; it isn’t messing around. It doesn’t involve anything fancy, anything difficult. Nothing “gourmet.” This tastes like pure strawberry, not too sweet, but not too milky either. Creamy, thick, pale pink, just strawberry-strawberry-strawberry — all as it should be. Here’s how to make your own. Don’t you want a sip?
1. Gather your ingredients. Make sure you are using excellent strawberry ice cream. No fake flavors! No dye! If you have it, pull out some powdered milk or malted milk.
2. Hull the strawberries and slice them. Sprinkle the sugar over them and stir in the vanilla. Put the strawberries in the freezer for about an hour.
3. Put two pint glasses (or four smaller glasses) in the freezer to chill.
4. When the strawberries have frozen solid, pull them out and put them in the blender with 3/4 cup milk. (Make sure you scrape in all the syrupy juice that has accumulated at the bottom of the bowl.) Blend until the strawberries are pulverized. There should be no big chunks left at all.
5. Add the malted milk powder and blend. (Note: The malted milk powder gives just a bit of extra depth and a hint of malty flavor without turning the shake into a true malt. If you opt to use regular powdered milk this also will just add a bit of richness and creaminess. But the powders are not necessary.)
6. Take the blender jar off the motor, and add the entire pint of ice cream. Stir it into the milk and strawberries by hand. Put the jar back on the motor and blend thoroughly. If it won’t blend very well or gets stuck, carefully add as much as 1/4 cup more milk. Stir or shake if necessary.
7. Pour the milkshake out into the chilled glasses and garnish with strawberries. Slurp immediately!
• This makes 2 large or 4 small milkshakes (about 32 ounces).