This sweet, seductive milkshake is the quintessential early summer treat. I came by the recipe when I interviewed Erika Polmar, co-founder of Plate & Pitchfork, the delicious event that turns farms into dining rooms every summer. The Smith Berry Barn hosts Plate & Pitchfork dinners, and these shakes are a hit with the prep team and guest chefs.
[This recipe comes from Zupan’s Markets Summer 2012 issue of Indulge Magazine (Vol. 5, Issue 1) — reprinted with author permission.]
1 pint fresh strawberries, rinsed, hulled, and sliced
¼ C whole milk
2 C top-notch vanilla ice cream
1 t. fresh culinary (free of pesticides) lavender buds, available in Zupan’s spice section
In a blender, combine all of the ingredients. Blend just until smooth. Pour into 2 glasses and enjoy. (For those, like me, who like the taste of lavender, you can also steep the lavender buds in ½ C hot milk. Let the milk cool, and proceed as directed.)