Friday, March 06, 2020


Even though the calendar says we are still in winter, the weather outside shouts spring. Warmer, sunny days simply call for a sweet treat that is bright and flavourful, and strawberries are perfect for that.
Strawberry cheesecake is a spring classic, and this milkshake is just like it, only served in a glass, and even slightly frozen. Fresh strawberries, vanilla bean ice cream, fresh double cream, and whole milk. Luxury in a glass.
There are a few different ways to make milkshakes; thinner, easily enjoyed with a straw, or with a somewhat thicker texture, perhaps even served with a small dessert spoon. I like my milkshakes on the thinner side, perhaps because that is how I had them growing up, but if you like yours with a thicker texture, simply add less milk, and blend really well.

200 grams vanilla bean ice cream
500 ml whole milk
250 grams fresh strawberries, hulled
50 grams Mascarpone cheese
½ teaspoon vanilla bean paste
50 ml double cream

Place the ice cream into a large blender bowl, and pulse it a few times, just to make it creamy. Add in the strawberries and the Mascarpone, and blend until completely smooth. Pour in the milk and the vanilla, and blend once again. If the bowl is freezer-safe, place it into the freezer for about 15 minutes, so it starts to freeze ever so slightly, as this will give the milkshake a delightfully frozen texture. If not, transfer the mixture into a freezer-safe container, and proceed in the same fashion. Place the milkshake mixture back into the blender, pour in the double cream, and let it whip up again. Serve immediately in chilled glasses with some additional fresh strawberries. Yields 4 rich servings.