Milkshakes are great anytime. But stopping for ice cream is a rite summer. Creamy and cold, they bring instant relief on a hot day.
One reason I describe my diet as “healthyish” is my love for desserts. Life wouldn’t be as the same without the pleasure of sweets. This summer my new dessert discovery is raspberry milkshakes.
My favorite place to try new milkshake flavors is Edzo’s Burger Shop in Evanston, IL. Just north of Chicago, it can compete with any burger place in the city. The burgers and fries are delicious, but it’s the shakes that tempt me to experiment. Their specials might include Spicy Mexican Chocolate, The Elvis or Blackberry Pie.
I have to admit I’m a chocolate person. My favorite shakes are more likely to contain hot fudge than fruit. Nevertheless Edzo’s raspberry milkshake was a revelation. Greater then the sum of it’s parts, my favorite fruit was elevated by its incorporation into a thick vanilla milkshake. Similar to old favorites like raspberries and whipped cream, but a little more decadent.
To find the perfect milkshake recipe I turned to advice from ice cream maker, Tyler Malek, from ice cream emporium, Salt and Straw in Portland, OR. As I expected, a thick milkshake requires on a generous portion of ice cream. However, the fat content of the milk is also important. Skim milk results in a watery shake.; thick milkshakes need whole milk.
Like Edzo’s, Malek relies on high quality ingredients for his shakes. He suggests using ice cream made from natural ingredients. I chose Breyers Ice Ceam because of their commitment to quality. Their Natural Vanilla contains simple ingredients and sustainably farmed vanilla beans. I also followed Edzo’s lead, and bought fresh locally grown berries at Chicago’s Andersonville Farmer’s Market. With ingredients of this caliber, a great dessert is almost guaranteed. Try my recipe for a refreshing summer treat.
1 pint firmly packedvanilla ice cream
1/2 cup whole milk
1 pint raspberries
Blend all ingredients until smooth. Pour into tall glasses. Serve with straws.