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.
Place the blueberries and 1/4 cup of strawberry syrup in a mixing bowl. Stir until the blueberries are fully coated. Refrigerate until needed.
Drizzle 1 tsp of strawberry syrup in a spiral design on the inside of four glasses. Freeze the glasses until needed.
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 ITKWDRoad Trip destination—and inspiring Sunday’s recipe!
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:
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:
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
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.
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.
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!
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