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How to Make a Better Strawberry Shake than the Local Ice Cream Shop
What could be better than a tall strawberry shake? You'll find that you can deliver a better shake than the local car hop. This is a thick strawberry shake made with plump, ripe berries and premium ice cream. It's topped with sweetened, flavored whipped cream.
The following recipe makes two shakes. So as to not overfill the blender, make a half at a time.
2 1/2 cups of ripe, fresh strawberries
1/2 cup granulated sugar about
3 cups premium vanilla ice cream
2/3 cup half and half (or a 50:50 mixture of milk and whipping cream)
sweetened whipped cream for topping
1. Wash, trim, and slice the berries. Sprinkle the sugar on the berries and let them soak at room temperate for two hours or overnight in the refrigerator.
2. Place half the strawberries and half the ice cream in a blender plus half the juice from the berries. Puree until smooth and combined. Add half of the half and half and mix.
3. Put the shake in a tall, chilled glass while you make the second shake.
4. Top the shakes with whipped cream and an optional strawberry and serve.
Attention to detail is what makes a very good shake. Use the very best berries that you can find. If they are too ripe, they may have an unpleasant, "off" taste. If they are not ripe enough, they won't have enough flavor. Use the right amount of berries. The appearance and color will tell you if you have enough berries. Your shake should be a rich, pastel pink. If it's not pink enough, add more berries.
Taste the shake before you serve it. If it does not have enough strawberry taste, add some strawberry flavor.
Before making the shakes, chill the blender and glasses in the freezer. It's hard to make a thick shake in a warm blender; it melts the ice cream. Your ice cream should be rock hard. (Use an ice cream spade, not scoop, to pry out hard frozen ice cream.) Don't mix the shake any longer than necessary; the friction from the motor causes heat that will melt the ice cream
For the whipped cream topping:
1 cup heavy whipping cream (the fat content should be 35% or more)
1/4 cup powdered sugar
1/2 teaspoon vanilla or other flavor
1. Chill the cream, the utensils, and bowl that you will be using.
2. Beat the cream at medium speed until soft peaks form.
3. Add the powdered sugar and flavor and continue beating until stiff peaks form. Do not over whip.
Instead of vanilla, try a different flavor. Strawberry of course works but any of the "warm" flavors will do. French vanilla, brown sugar, and caramel are all good choices.
Baker's note: If you have extra whipped cream, try freezing it. Spoon mounds onto waxed appear and put the sheet with whipped cream into the freezer. Once frozen, you can peel the mounds of whipped cream from the waxed paper, and store them in zipper plastic bag.
About the Author
Dennis Weaver has written numerous books, articles, and recipes including the free 250 page e-book, ""How to Bake" with techniques from professional cooks and culinary schools. He is the president of The Prepared Pantry, a seller of ingredients, kitchen tools, gourmet food,
canning supplies
and baking mixes—including ice cream supplies and a great selection of
flavors and extracts
.
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