Chefs' Recipes

Curtis Stone’s tres leches ices with smashed strawberries

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."
William Meppem
6
15M

“Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats,” says Curtis Stone. “Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix. Serve with a spoon and a straw so none goes to waste.”

Ingredients

Method

Main

1.Whisk milks and vanilla in a bowl to combine, then cover and refrigerate until well chilled (2-3 hours). This can be done up to 2 days ahead, covered and refrigerated.
2.Toss strawberries and sugar in a large bowl to coat and set aside, tossing occasionally, until berries release their juices (15-20 minutes), then mash with a fork.
3.Working in batches, grind ice in a food processor until very finely crushed and fluffy.
4.Divide mashed strawberries among 6 chilled glasses, pile crushed ice on top, drizzle with tres leches mixture, scatter with ground cinnamon to taste, and serve with a spoon and a straw.

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