Margarita Ice Cream
This is one of those recipes that looked like a complete failure, in fact it was initially supposed to be a mousse not an ice cream but it did not set as expected, largely due to the immense amount of alcohol used. When frozen it became a soft scoop style boozy delight full of citrus and not too sweet, definitely an adult dessert that doesn’t require an ice cream machine..
Beware! There is no cooking involved so the alcohol is potent and the mix contains uncooked egg whites.
Ingredients
50 ml tequila
50 ml triple sec
3 limes zest and juice
90g caster sugar
300ml double cream 2 egg whites
Method
- Mix tequila, triple sec, zest and juice of limes and sugar and stir, leave for about 20 minutes for the sugar to dissolve.
- Mix egg whites until firm peaks.
- In a separate bowl whip cream until it holds its shape.
- Combine tequila mix and cream and gently fold in egg whites keeping as much air in the mix as possible.
- Put in container with a lid and place in the freezer. Leave to freeze for 6 hours or overnight.
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