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Boozy Milkshake: Coffee and Rum Milkshake with Salty Chocolate-Covered Coffee Beans

Servings: 2 Milkshakes


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


  • 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:

  • 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.)
  • 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.
  • 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.
  • 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:

  • 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:

  • 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.


  • 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.

Coffee Ice Cream slightly adapted from David Lebovitz