Slow Roasted Strawberry Milkshake with Crushed Malt Balls

Since this is my first go around with BAB I wanted to introduce myself with something short, creamy, cold and sweet. As for me, I’m simply a cook with food dreams and an active imagination. And lucky for me, cooking is also my profession.

Like clockwork, as local strawberries start to trickle in, so do the slew of seasonal recipes that appear in print and in tons of blogs. Timeless dishes such as trifle, shortcakes, pie, creams and custards consume the majority of the recipes indexes. Yes, of course, they all have merit and nothing beats a perfectly ripe strawberry, but what drives my imagination as a cook is coming up with something new and innovative. This concoction came to my mind while recently looking over an image for a strawberry milkshake.

As much as I love fruit milkshakes they sometimes taste weak as the fruit gets lost in sweet dairy notes or in heaps of sugar. So, how do you make something more pronounced and less diluted? Or better put, how do you get a particular ingredient to come to the surface. In the cooking world the techniques we usually apply are centered towards reducing, roasting or dehydrating; this makes foods more complex and sharp. With vegetables and fruits roasting and dehydrating extracts the natural sugars making them more intensely sweet. My good friend Chef Roger Feely turned me on to slow roasting strawberries years ago as something spectacular to garnish desserts with. I have been consumed with them ever since! And just like that, while glancing at that image for the strawberry milkshake this shake idea was born.

I give credit to our pastry chef Juliann for the malt ball idea. She suggest malted chocolate as a complimentary garnish with good symmetry for the shake, but when the words soy lecithin and foam came into the conversation I shut down and decided to go conventional. Great flavor combo, so thanks for the suggestion Juliann!

I’m pretty sure this is an original so I’m very happy to bring it to you fresh on BAB!

Slow Roasted Strawberry Milkshake with Crushed Malt Balls

Makes: 2-3 servings


For the Strawberries:
1 pound strawberries, tops removed and halved
¼ cup sugar
1 fresh vanilla bean, seeds removed
Pinch salt

For the Shake:
1 pint, super premium ice cream (16% fat, low air)
¾ cup whole milk
¾ of the roast strawberries; save some for garnish

2-3 roast strawberry halves
1 tablespoon of crushed malt balls


1. Turn on oven to 250 degrees, Fahrenheit
2. Scrape out the seeds from the vanilla bean
3. Break up the clump of vanilla seeds with finger tips.
4. Toss the berries with sugar, salt and vanilla bean.
5. Slow cook in oven for 2 hours, uncovered, pull and let cool
6. Crush 6 malt balls with a mallet or heavy pan
7. Place ice cream in blender with milk, strawberries and some reserved syrup. Blend until just mixed. Thin it out with milk if too thick.
8. Pour into glasses and garnish with reserved strawberries, syrup and crushed malt balls

Slow Roasted Strawberry Milkshake with Crushed Malt Balls 28 April,2010Stephen Gibbs

  • Anne

    My usual complaint about strawberry shakes and often ice cream is exactly what you said – that the strawberry flavor gets lost, dulled down to a vaguely strawberry-flavored sweetness. Given how much I love the effects that roasting and reducing has in savory cooking, I can’t wait to see how it works here.

  • Sarah

    You said it Chef Stephen Gibbs! This looks as good as the clafouti recipe I saw on your blog!


Stephen Gibbs

I’ve been in and around the food industry since I was 16. I left it briefly to become a millionaire; after striking out at that dream I came back home to the kitchen.

My first kitchen job was at a hotel on the boardwalk in Virginia Beach making meatballs and washing dishes. The following summer I graduated to working a raw bar on the inlet where I shucked oysters and cleaned fish for the smoker.

Before diving back into the pool of stock pots I went to Hollywood to be discovered as an actor; was kind of discovered but then got lost quickly.

I’m part of an interactive cooking business called Hands On Gourmet where our Chefs cook side by side with guests. I also write the H.O.G. blog.

I’ve been a professional cook in the Bay Area for the past 15 years. My back and feet hurt on a regular basis but I still smile when I cook or dream about food.
I’m a big believer in narrowing the food divide by patient kind education and not being cynical.
I’m less into the politics of food and more into culture. I’m fascinated by the economics, practicality and the sociology of cuisine.
I eat still Fritos and an occasional chili dog, and not just on a road trip. I have absolutely no guilt.
In my life I have a wonderful father, brilliant sister, magnificent girlfriend and a mischievous cat; and I now contribute to Bay Area Bites! Life is pretty great!

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