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Tex-Mex
Margarita Ice Cream Recipe-68

Photo by: Joseph De Leo
Comments: 2
 

Recipe

This is surely what angels would eat at their hen night. I suppose it’s the hopeful point of all cooking that the whole is greater than the sum of its parts, but never has this been more dreamily exemplified.

Yield: Serves 8

Ingredients

  • 1½ cups plus 2 tablespoons heavy cream
  • 6 large egg yolks
  • 1¾ cups sweetened condensed milk
  • 3½ ounces (7 tablespoons) tequila
  • 2 tablespoons Triple Sec, Cointreau or even Grand Marnier, whatever you have on hand (I am permissive on this one)
  • Juice of 6 limes and the zest of 1

Directions

Make a custard by heating the cream, whisking it into the egg yolks, and then pouring the mixture back into the cleaned-out pan, then cook it, stirring, until it’s thickened. Pour it into a bowl and leave to cool a little, then stir in the condensed milk, tequila and Triple Sec (or Cointreau or Grand Marnier: I have used each of these in my time), lime juice and zest and then leave to cool completely before freezing in the normal way. 

For utter, unapologetic perfection, serve the ice cream in margarita glasses that you’ve first dipped in lime juice and then into a half-and-half, salt and sugar mixture. But just scooped into bowls or cones, this is hard to beat.


© 2003 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

464kcal (23%)
111mg (5%)
42g
0g
27g (42%)
0g
16g (80%)
8g
1g
246mg (82%)
37g
8g
24mg
341mg
297mcg RAE (10%)
12mg (20%)
243mg (24%)
1mg (3%)
 

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  • groovedog

    07.21.12 Flag comment

    One can't buy an ice cream this good and it's unbelievably easy to make: no ice cream machine, just mixing and freezing. I wonder if Nigella has some variations on this?

  • adribean

    10.11.09 Flag comment

    Delightful! Exquisitely smooth and velvety yet tangy and sharp. I love it. I strongly advise, however, that you chill the custard mixture before adding it to the ice cream machine. I think the alcohol in it, while improving texture also impedes freezing.

    I think this recipe would also be improved by a volume measurement for the lime juice. I may have ended up with more juicy limes than average.

 

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