Sunday, July 8, 2012

Margarita Ice Cream

You don't see ice cream recipes with tequila in it that much...
Darn shame that.
You really need to try Margarita ice cream... tangy, creamy, cold and refreshing with some nice, real margarita flavoring. It IS rich, so small servings are probably needed!
And need I mention it?
Probably not the flavor that you would want to serve to kids...

I hate to have a recipe lurking about in 'draft' mode waiting, waiting waiting to be made, finally after almost a year and a half, I have a reason, the weather and all the ingredients on hand! This one came from Nigella Lawson, but for some reason she doesn't use an ice cream maker, just freezes the mixture.

Thank you to our friend Chrissy for hosting last night, what a blast we had laughing with the boys and enjoying your beautiful house on a Summer's evening!

(I should have shown two cans of sweetened condensed milk!)

Serves 8

1 1/2 cups heavy cream
6 large egg yolks
2 cans sweetened condensed milk
7 Tbsp tequila
2 Tbsp Grand Marnier (Triple Sec or Cointreau- orange liqueurs)
Juice of 5- 6 limes and zest of 1, about 1/2 cup

Zest your lime, and squeeze the rest; set aside.  Separate the eggs, retaining the egg whites for another use.  Pre-measure the tequila and Grand Marnier and add it to the lime juice mixture.

Over medium heat, slowly heat the cream by whisking until it is quite warm and bubbles start to appear around the edges. Remove from heat.

In a small container, beat the egg yolks, and while stirring them, slowly add a bit of the hot cream to the eggs.  Add a bit more, mixing the whole time.  Add this now "tempered" egg mixture back to the saucepan of hot cream and continue whisking over medium heat until it starts to thicken, about 3-4 minutes.

Remove from heat and leave to cool for a little bit, about 5 minutes, stirring occasionally. Stir in the condensed milk, tequila and orange-flavored liqueur, lime juice and zest,mixing thoroughly and then cool completely. Refrigerating the mixture for 2-3 hours.

If you are short on time, you could put your pan, or bowl, in a sink filled with ice and some water.  Stirring to bring down the temperature more quickly.

Using an ice cream maker, add the mixture to the pre- iced container and mix according to your instructions.  I have a double Cuinsinart maker and it takes about 20-30 minutes to freeze it to a soft serve. This recipe filled both containers.

It will be firmer if you make it and freeze it ahead of time.  Put it in a plastic covered container and throw it in the freezer for another 2-3 hours before you want to serve it, or even overnight.

Serve in margarita glasses rimmed with sugar.

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