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Patriotic Milk Shakes & The Recipe You've Been Waiting For!

by ‎06-26-2015 03:36 PM - edited ‎02-12-2016 02:53 PM

Hello, foodies…

 

I had one of those “what day is it?” moments when I woke up this morning. Then I remembered I'm on vacation and closed my eyes again! It’s safe to say I’m officially “away,” but that doesn’t mean In the Kitchen with David is far from my mind…especially since I’ve already taste-tested all the recipes for the month. And Sunday’s selection? Well, let’s just say it’s nothing short of fireworks in a glass.

 

Patriotic Milk Shake

 

Patriotic Milk Shake

 

This recipe is prepared with the Vitamix Creations 48-oz 16-in-1 2-Speed Blender with Dry Container (K38547).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes
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Ingredients:

  • 3/4 cup fresh blueberries
  • 1/4 cup + 4 tsp strawberry syrup, divided
  • 2-1/4 cups strawberries and cream ice cream
  • 1-1/4 cups quartered fresh strawberries
  • 1-1/3 cups whole milk
  • 4 oz container whipped topping

 

Preparation:

  1. Place the blueberries and 1/4 cup of strawberry syrup in a mixing bowl. Stir until the blueberries are fully coated. Refrigerate until needed.
  1. Drizzle 1 tsp of strawberry syrup in a spiral design on the inside of four glasses. Freeze the glasses until needed.
  1. Place the ice cream, strawberries, and whole milk in the pitcher of a large blender. Blend the ingredients until smooth, about 40–60 seconds. Pour the mixture into the prepared milk shake glasses. Top each glass with 1 oz of whipping topping and the blueberry mixture. Serve immediately.


How’s that for your Fourth of July celebration!? Whether you’re hosting a whole herd of people or you’re simply celebrating with your family, a milk shake like that is festive, easy, and perfect for a hot July day. We’d like to thank Paige for inviting us to Storrs, Connecticut for our final ITKWD Road Trip destination—and inspiring Sunday’s recipe!

 

Paige B.

 

Paige was a University of Connecticut grad who told us her alma mater’s creamery, The Dairy Bar, is where EVERYONE in town goes for ice cream. The university has its very own dairy cows and the ice cream is made entirely on campus premises. Inside The Dairy Bar, you’ll find this guy:

 

Husky Dog.jpg

 

That’s The Husky Dog—the official greeter at The Dairy Bar, and of course, he’s painted like an ice cream cone. We’ll announce the winner of our Road Trip Contest when I return from vacation. I sure hope you’ve enjoyed visiting America’s college towns—and trying the local fare—as much as I have.

 

Before I sign off, I have one last thing to share with you. This is another of my own personal recipes that I’ve mentioned on air many times and lots of you have asked about. Here’s my Worcestershire Butter...I always serve it with my steaks:

 

worcestershire butter.JPG

 

Worcestershire Butter

Serves 8–10

 

Ingredients:

  • 2 sticks unsalted butter, room temperature
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp chopped parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp course ground black pepper

 

Preparation:

 

  1. Place all the ingredients into the bowl of a stand mixer. Mix the ingredients on medium speed until well blended and the butter is smooth.
  2. Scrape the butter onto the middle of a sheet of plastic wrap with a rubber spatula. Fold one end of the plastic wrap over the butter and roll into a log shape about one and a half inches in diameter. Twist ends of plastic closed.
  3. Refrigerate 30 minutes or until just firm enough to slice.

 

I often make this a day ahead of time if I’m entertaining so it’s one less thing that has to be done day-of. Before I set foot outside to put the steaks on the grill, I just take it out of the fridge and let it soften on the counter. It’s usually perfect by the time the steaks are ready and I’m plating the meal. Just make sure you add the butter when the steaks are hot…that way it can melt a bit and ooze onto the steak and the plate. It doesn’t get any better than that!

 

Please join the lovely Jane Treacy this Sunday at Noon ET for In the Kitchen with David. I’ll see you soon.

 

Keep it flavorful!

—David

Comments
by
on ‎06-26-2015 04:36 PM

Hi, David. The milkshake looks delicious. Have a great vacation. Can't wait for you to come back. Judy in Phoenix.

by
on ‎06-26-2015 04:52 PM

Hello Mr.V! Hope you're having a great Vaca! Sorry I won't watch Sunday. Have fun!

by
on ‎06-26-2015 09:17 PM

Thanks for the recipes! Both sound really good.  

 

Have a wonderful, relaxing vacation!

by
on ‎06-27-2015 01:23 PM
Hi David! The milkshakes and the steak butter sound really good! Hope you have a great vacation ! Will miss you on Sunday! -Jeanmarie,NC
by
on ‎06-27-2015 02:32 PM

Hi, David! Love your show! I read above that Paige invited you to UConn's creamery. I invite you to try my alma mater's creamery - Penn State's Berkey Creamery. I love their ice cream and go back frequently to pick up a few half gallons. It is ALWAYS crowded no matter when I've been back.

by
on ‎06-28-2015 01:01 PM

David, this recipe sounds amazing!! I'm definitely making this milkshake next week! Thank you so much for featuring UCONN Dairy Bar!! The ice cream is so good!! I'm honored to be a finalist in your College Road Trip contest!!

by
on ‎06-28-2015 01:57 PM

This milkshake looks delicious! I've been to the Dairy Bar at UConn and it is a truly awesome place! This was a great pick!

by
on ‎06-28-2015 04:48 PM

The milkshake looks amazing! Strawberry is my favorite!

 

Thanks for featuring the UConn Dairy Bar! It's got a long tradition at UConn. I'm also a UConn alumni and it's my first stop when I go up to campus. Thanks Paige!

by
on ‎06-28-2015 07:09 PM

This milkshake looks awesome, can't wait to try it. If I'm ever in the area, I'm going to check this place out. Thanks Paige

by
on ‎07-22-2015 08:54 PM

The shake looks wonderful.  The steak butter fabulous!  I will plan on making both this weekend.