Extra-Creamy Strawberry Milkshakes

• portions: 2 servings

Ingrédients

¼ cup freeze-dried strawberries (about .25 oz.; optional)

1 lb. fresh strawberries, hulled, quartered; plus 2 slices for serving (optional)

¾ cup (150 g) sugar

1 pint strawberry ice cream, slightly softened

⅓ cup whole milk

Canned whipped cream (for serving; optional)

Instructions

If using ¼ cup freeze-dried strawberries (about .25 oz.), grind in a spice mill until a fine powder forms; set strawberry powder aside.

Bring 1 lb. fresh strawberries, hulled, quartered, ¾ cup (150 g) sugar, and ¼ cup water to a boil in a medium saucepan. Reduce heat and simmer until strawberries are very soft and starting to lose their color, 9–12 minutes. Remove from heat.

Using a spider or slotted spoon, transfer strawberries to a fine-mesh sieve set over a small bowl, leaving syrup behind in pan. Press down on strawberries to extract as much juice as possible; discard solids. Add strained juices to syrup in pan.

Return syrup to a simmer and cook until thick enough to coat a spoon, 6–8 minutes. Let cool slightly, then transfer to an airtight container. (You should have a little less than ¾ cup syrup.) Cover and chill until cold, at least 1 hour.

Blend 1 pint strawberry ice cream, slightly softened, ⅓ cup whole milk, reserved strawberry powder (if using), and ½ cup syrup in a blender until smooth, thick, and creamy.

Pour milkshake between 2 glasses, dividing evenly, and top each with canned whipped cream and 1 strawberry slice if desired. Serve with straws. Do ahead: Syrup can be made 1 week ahead. Keep chilled.