3 scoops vanilla ice cream (about 2 to 2½ cups)
⅓ cup whole milk (or more to achieve desired consistency)
2 heaping tablespoons malted milk powder
1½ teaspoons vanilla extract
Place all ingredients in a blender; cover and process until smooth, adding milk as necessary to achieve desired consistency. Pour into a chilled glass and serve with a straw. To make a chocolate malt, substitute chocolate ice cream for the vanilla and omit vanilla extract, if desired. Yields 1 generous serving.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
