Strawberry Milkshakes

I was never a "pink milk" kind of kid growing up, unless it was a strawberry milkshake made with vanilla ice cream and strawberry syrup from the neighborhood soda fountain. It was a treat to on the twirly stools at the counter with my baby brother while we watched the waitress (literally) throw together the perfect milkshake: a couple of scoops, a couple of pumps of syrup, a whirl in the blender. Then she would slide a giant silver tumbler with a bendy-straw across the counter landing right in front of me, just like in the movies. I did not share, I did not grant sips. This magnificent milkshake was all mine.

I can't do the big gulp any more, but we often recreate a more petite version with a homemade strawberry syrup and vanilla-bean ice cream. Making your own vanilla-bean ice cream will give the best flavor, but any store-bought natural vanilla ice cream (without gums or stabilizers) will work well.

Strawberry Milkshakes

Yields: approximately 4(6-oz) servings
Prep time: 5 minutes
Cook time: 30 minutes plus 15 minute stand time
Allergy info: soy-free, gluten-free, wheat-free; contains milk

Ingredients:
1 pint fresh strawberries, hulled (or frozen)
1/4 cup organic sugar
1/4 teaspoon kosher salt
10 ounces vanilla-bean ice cream
8 ounces organic whole milk

Directions:
In a medium saucepan cook strawberries, sugar and salt over medium heat. Bring to boiling, reduce to a simmer. Simmer 20 minutes or until reduced by half and thickened. Remove from heat, let stand 15 minutes.

Transfer strawberry mixture to a blender; pulse until pureed. Add ice cream and milk. Blend on high speed until desired consistency. Serve immediately with our mini flourless chocolate cakes.