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Real California Mojito Milkshake Shooters



– 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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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