STRAWBERRY MILK SHAKE
For a decadent springtime splurge, prepare this glorious pink dessert with the finest, ripest strawberries and the richest ice cream. In fact, a good gauge for the perfect berry shake is to keep adding the strawberries until the color is right—a bright shocking pink!
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2 cups quartered ripe strawberries, plus 4 whole berries for garnish
1/2 cup sugar
8 scoops strawberry ice cream
2/3 cup half-and-half
Lightly sweetened whipped cream
|Place the strawberries in a large bowl, add the sugar, and toss to coat. Cover and let the strawberries
macerate at room temperature for 2 hours, (the strawberries can be macerated up to 1 day in advance and refrigerated,
|Put the strawberries and their juices into a blender or a food processor and process to a rough purée. Transfer to
|Make two shakes at a time: add 4 scoops of the ice cream and half of the strawberry purée to the blender,
add half of the half-and-half, and blend until thoroughly combined.|
|Pour into two chilled tall glasses. Repeat to
make the remaining two milk shakes. Garnish each with a whole strawberry and a little spoonful of whipped cream. Serve with
Excerpted from FRANK STITT'S SOUTHERN TABLE copyright © 2004 Frank Stitt, Christopher Hirscheimer, Pat Conroy.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.