Roasted Strawberry Malted Milkshakes

Roasted Strawberry Malt | Kailley's Kitchen

I did it.

I made a milkshake designed to bring all the boys to the yard. Your backyard barbecue, that is. And no, “milkshake” isn’t a euphemism for anything, promise.

Strawberries are finally at the peak of their season, and as any seasonally-inspired food blogger would do, I collected as many pints of them as I could carry and got to work.

Growing up, sipping malted milkshakes in the summertime was a time-honored tradition in my family. Whether they were Grandpa Joe’s chocolate malts served in vintage cups shaped like ice cream cones at the lake or Grandma Jeanne’s strawberry malts on the 4th of July, malts are as much a part of my childhood summer memories as swimming, tubing, and playing in the hayloft after riding lessons are.

It’s not easy to capture the essence of a memory in a recipe, but if there was ever a recipe to do those memories justice, it would be this one.

The roasted strawberries are a departure from the good old Hershey’s Strawberry Syrup days, but their sticky sweetness and vanilla bean undertones impart a nostalgic flavor all its own.

Roasted Strawberry Malted Milkshakes

Roasted Strawberry Malt | Kailley's Kitchen

Roasted Strawberry Malt | Kailley's Kitchen

Roasted Strawberry Malted Milkshakes

Yield: 1 large malted milkshake

Roasted Strawberry Malted Milkshakes

Ingredients

  • 1 pound fresh strawberries, destemmed and halved
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla bean paste (I used Nielsen-Massey)
  • 1 heaping teaspoon malted milk powder
  • 2 generous scoops vanilla bean ice cream (I used Breyer's Naturally Vanilla)
  • 3/4 cup whole milk (use more or less for desired thickness)
  • Whipped cream and a fresh strawberry for garnish

Instructions

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper
  2. Toss halved strawberries and sugar in a small mixing bowl
  3. Spread coated strawberries out on lined baking sheet and sprinkle with whatever sugar remains in the mixing bowl
  4. Drizzle vanilla bean paste over berries (don't worry about drizzling evenly)
  5. Roast berries for 35 minutes (sugar will brown and berries will become soft and juicy)
  6. Remove baking sheet from oven and allow berries to cool to room temperature (about 15 minutes)
  7. Place roasted berries in a blender and add ice cream, milk, and malted milk powder
  8. Pulse until blended (add more or less milk until desired consistency is reached)
  9. Pour malted milkshake into a glass (I rimmed mine with sanding sugar) and garnish with whipped cream and a fresh strawberry
http://www.kailleyskitchen.com/2014/06/11/roasted-strawberry-malted-milkshakes/

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *