Margarita Ice Cream
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, game day
Equipmentice cream maker
Taste and Texturecreamy, sweet, tangy
Type of Dishdessert, ice cream
- 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
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