May 5, 2010

Slow Roasted Strawberry Milkshake w/ Crushed Malt Balls

Slow Roasted Strawberry Milkshake with Crushed Malt Balls
Makes: 2-3 servings
For the Strawberries:
1 pound strawberries, tops removed and halved
¼ cup sugar
1 fresh vanilla bean, seeds removed
Pinch salt
For the Shake:
1 pint, super premium ice cream (16% fat, low air)
¾ cup whole milk
¾ of the roast strawberries; save some for garnish
2-3 roast strawberry halves
1 tablespoon of crushed malt balls
1. Turn on oven to 250 degrees, Fahrenheit
2. Scrape out the seeds from the vanilla bean
3. Break up the clump of vanilla seeds with finger tips.
4. Toss the berries with sugar, salt and vanilla bean.
5. Slow cook in oven for 2 hours, uncovered, pull and let cool
6. Crush 6 malt balls with a mallet or heavy pan
7. Place ice cream in blender with milk, strawberries and some reserved syrup. Blend until just mixed. Thin it out with milk if too thick.
8. Pour into glasses and garnish with reserved strawberries, syrup and crushed malt balls

Its a party in your mouth people and I swear this has absolutely nothing to do with the fact that I am currently on a diet and am so hungry I could eat my arm right now.
Images and recipe via cool new blog Junia Isabel


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