Blazing hot weather calls for cold comforts, and we ended up making a very creamy and delicious kashikeyo milkshake.
Makes: 2 glasses (14 cm tall)
2 cups thinly sliced kashikeyo (screwpine fruit)
1 ½ cups cold water
1 ½ cups vanilla ice cream
1/3 cup milk
2 tsp. sugar
Wash the kashikeyo well and slice them thinly. If you are new to handling kashikeyo, the trick here is getting your knife really sharp before you even attempt it. Also, we don’t slice the very hard green part.
Place the sliced kashikeyo and water in your blender and blend until you get a smooth paste.
Strain the blended mixture into a jug and discard the remaining pulp.
Put the strained mixture back into the blender. Add the milk, ice cream, sugar, and blend again until everything is well combined; you won’t have to keep going at it long for that to happen.
Pour into serving glasses, and if you want, place an additional ice cream scoop in each of them.