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.
Serves8
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, game day
Recipe Coursedessert
Equipmentice cream maker
Mealdinner
Taste and Texturecreamy, sweet, tangy
Type of Dishdessert, ice cream
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
Instructions
-
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.
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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
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Breaux
Aug 04, 2017
This dessert is utterly delicious, easy to make and the perfect ending on a hot summer night. I've made it twice, once with lemon juice, but the lime juice is just perfect. This is a real keeper.
Cookstr
Aug 08, 2017
Hi Breaux! Thank you so much for letting us know about the recipe. Glad you liked it!
groovedog55 627102 9
Jul 21, 2012
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 4832425
Oct 12, 2009
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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