It
just doesn’t get any better than this boozy elixir. Adrianna from ‘A Cozy Kitchen‘ is a girl after my own heart. Go make yourself one, right now!
Coffee and Rum Milkshake with Salty
Chocolate-Covered Coffee Beans
Coffee Ice Cream:
1 1/2 cups California whole milk
1/2 cup white granulated sugar
1 vanilla bean, scraped
Salt
1 cup good-quality coffee beans
1 1/2 cups California heavy cream, divided
5 large egg yolks
1/2 teaspoon finely ground coffee
Salty Chocolate-Covered Coffee
Beans:
4 ounces semi-sweet chocolate
15 coffee beans
Maldon Sea Salt
Creme Fraiche Whipped Cream:
1 cup California heavy cream
1/4 cup powdered sugar, sifted
2 tablespoons California creme fraiche
Milkshake:
1/2 cup California whole milk
1/4 cup cooled coffee
2 fluid ounces dark rum
3-4 large scoops California coffee ice cream (recipe follows or storebought)
Ice Cream:
1. To a medium saucepan placed over medium-low heat, combine the milk, sugar,
vanilla bean, vanilla bean caviar, pinch of salt, whole coffee beans and 1/2
cup of heavy cream. Once the mixture is warm to the touch, cover, remove from
the heat and let it to steep for 1-3 hours. (Note: if your coffee beans are a
dark roast, they’ll be done in an hour. However, if you’re using a lighter
roast (like I did), you’ll want to steep the mixture for 3 hours. If you’re worried
about letting milk sit out for that long, transfer the pot to the refrigerator
to steep.)
2. Rewarm the coffee-infused milk mixture.
Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on
top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the
warm coffee mixture into the egg yolks, whisking constantly, then scrape the
warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium
heat with a heatproof spatula, scraping the bottom as you stir, until the
mixture thickens and reads 170 degrees F to 175 degrees F on a digital-read
thermometer. Pour the custard through the strainer and stir it into the cream.
Press on the coffee beans in the strainer to extract as much of the coffee flavor
as possible, then discard the beans. Mix in the vanilla and the finely ground
coffee and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the
refrigerator, then freeze it in your ice cream maker according to the
manufacturer’s instructions. Transfer to a freezer-safe container and transfer
to the freezer until firm.
Salty Chocolate-Covered Coffee
Beans:
1. In a double-boiler, or a stainless steel bowl set over a saucepan with
simmer water, add the chocolate and cook for 3-4 minutes. Stir with a spatula
until chocolate is smooth. Using a fork, dip the coffee beans, one by one, into
the chocolate allowing any excess chocolate to drip off; transfer the coffee
beans to a sheet of wax paper. Sprinkle with sea salt and transfer to the refrigerator
to set, about 5 minutes. Set aside.
Creme Fraiche Whipped Cream:
1. To a medium bowl, add the heavy cream and powdered sugar. Beat, using a
stand-up mixer, until smooth and soft peaks form, about 2-3 minutes. Add creme
fraiche and beat for an additional 30 seconds. Set aside.
Milkshake:
1. To the jar of a blender, add the milk, coffee, dark rum and coffee ice
cream. Pulse for 5 seconds, until frothy and halfway blended (this is how I
like my milkshakes). Divide between glasses. Top with a big dollop of whipped
cream and a sprinkling of chocolate-covered coffee beans.
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