Taken from a Nigella Lawson's Forever Summer - a cookbook I recieved one christmas and didn't take one look at for about 2 years - this is so divine.
It's like the heavenly Blue Bell Key Lime Pie ice cream, but better.
Cause there's tequila!
You get the pucker from all the lime juice and a slight backdrop of orange from the liqueur (yes, there's more alcohol!) and then, right in the back of your throat, that warmth from the tequila.
It's an interesting recipe, with the use of condensed milk in place of sugar and the addition of liquor. To my surprise, the lime juice didn't cause the mixture to curdle. It worked extremely well.
And on a ridiculously hot summer day (we're hitting it close to 100 degrees over here), it's refreshing. Your cocktail and your dessert in one.
You can even make yourself feel extra fancy by scooping it into margarita glasses and dipping the rim in sugar.
Nigella Lawson's Margarita Ice Cream
(with slight change - the original recipe calls for 6 egg yolks, but I hate eggy ice cream. four yolks worked perfectly fine.)
1 1/2 cups + 2 T heavy cream
4 egg yolks
1 3/4 cups sweetened condensed milk (one can)
3 1/2 oz (7 T) tequila
2 T Grand Marnier/Triple Sec/Cointreau, whichever
juice of 6 limes and the zest of 1
1. Heat the cream. While it heats, whisk the egg yolks in a separate bowl.
2.When the cream is almost to a boil, slowly whisk into the yolks. Pour back into the pan and cook until thickened. Cool slightly.
3. Stir in the condensed milk, tequila, orange liqueur of choice, lime juice and zest and let cool completely.
4. Freeze in an ice cream maker and then eat the hell out of it.