Real California Recipes Cookbook
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Real California Mojito Milkshake Shooters
Recipes
Ingredients:
– 1 cup Real California heavy cream
– 2 3/4 cups Real California whole milk, divided or lactose-free milk
– Grated zest from 1 lime, divided
– 1/3 cup egg yolks (about 6)
– 1/2 cup sugar
– 1/8 teaspoon salt
– 2 1/2 tablespoons fresh lime juice
– 1/4 teaspoon rum extract
– 1/4 teaspoon vanilla extract
– 4 large mint leaves
– Tiny mint sprigs or leaves (garnish)
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Directions:
Simmer cream, 3/4 cup milk, and half the lime zest in a medium saucepan until mixture is reduced to 1 1/3 cups; set aside. Whisk egg yolks and sugar together in a large bowl until pale; slowly whisk in hot cream mixture. Pour back into saucepan and cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add salt and cool over an ice bath. Puree remaining lime zest, lime juice, extracts and mint leaves in a blender; stir into cooled cream mixture. Transfer to the bowl of an ice cream maker and freeze according to manufacturers instructions. To prepare 8 milkshake shots at a time, blend 1/2 cup ice cream with 1/2 cup milk. Pour into 8 shot glasses and garnish with mint sprigs.
Makes 32 shots.
Quick tip: Eliminate the step of making your own ice cream and stir pureed lime mixture into 2 cups of softened Real California vanilla ice cream.
Recipe by Chef Bryn Robson, Cortez Restaurant, San Francisco, CA on behalf of the California Milk Advisory Board
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.