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Mojito Milkshake Shots



– 3 cups Real California heavy cream – 8 1/3 cups Real California whole milk – Grated zest of 5 limes – 1 cup egg yolks (about 16) – 1 1/2 cups sugar – 1/2 teaspoon salt – 2/3 cup light rum – 1/2 cup freshly squeezed lime juice – 12 large mint leaves – 1/2 teaspoon vanilla – Mint sprigs
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In large saucepan, simmer cream, 2 1/3 cups of the milk and half of the lime zest until reduced to about 4 cups. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add salt; cool over an ice bath. In blender, purée remaining lime zest, rum, lime juice, mint and vanilla; add to cooled cream mixture. Freeze in ice cream maker according to manufacturer's directions. Store in freezer.

For each serving, to order, blend a 2-ounce scoop ice cream with 1/4 cup milk; pour into a shot glass. Garnish with a small sprig of mint.

Recipe by Chef Bryn Robson, Cortez Restaurant (San Francisco, CA)

Per Order:

Yield: 24 servings