This caused me to puzzle over the name of Pink Lady Milkshake (click for the recipe) from Bon Appetit magazine, as it contains rum, not gin. It does, however, contain ice cream.
But I only paused to think about this for a short time, because no matter what the ingredients are versus the name of the recipe, it’s just darn good.
My husband, a long-time fan of milkshakes, was instantly pleased when he first tried one. It really was of milkshake consistency and could be sipped through a straw.
We used Haagen-Dazs strawberry ice cream, which simply added to its deliciousness.
We agreed it would be fantastic fun to serve this as the dessert at a backyard barbecue. It would be unexpected for the adults, and a non-alcoholic version can be served to children. The base recipe makes four milkshakes, but more than one batch can easily be made, or it can be halved to make two milkshakes.
The recipe says to dollop each milkshake with whipped cream and sprinkle lightly with finely-ground black or pink pepper. I didn’t bother with either the cream or pepper. Some people may even be put off by the pepper on top.
The milkshakes were very easy to make.
Fresh strawberries and sugar are combined, and left to rest until the strawberries release their juices, about 30 minutes. Champagne or white wine vinegar and dark rum is added (you can leave out the rum if needed).
Strawberry ice cream is scooped into a blender, the fresh strawberry mixture is added, and the two are blended together until smooth.
The milkshakes are divided among small glasses, and served with a straw.
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