Photo: Margarita Ice Cream Recipe
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Ingredients
- 1/2 cup lime juice
- 2 tablespoons tequila
- 3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
- 1 1/4 cups powdered sugar
- 2 cups heavy cream
Directions
Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By bgibson50606
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Light, fluffy, mild tasting finish for my Caribbean themed fiery menu. So easy. My guests all wanted to know how I made this. I will make again and may experiment with other cocktail combinations.
By Michele592
Crete, IL
on September 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious! This was my dessert for a mexican dinner on date night. I followed the recipe exactly and froze overnight. It was so easy.
By califgypsy
on August 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this exquisite ice cream in my Play and Freeze ice cream maker (the ball that you mix and then shake to set. I was having a margarita party and on a whim looked for a recipe I could make. I used regular granulated sugar (1 cup plus two table spoons instead of powdered sugar. 35 minutes later, lots of rolling and shaking the ice cream ball and we hesitantly dipped in. Can you say, "Lip smacking good?!!" While it did not set up as much as I would have liked I can say absolutly everyone was positively giddy about about how divine this dessert tasted. We greedily licked up every bit of it. Two days later and I am making my second batch the right way, not because I didn't like mine but because I didn't want to shake mine AND because I had t read how easy the REAL recipe was to make. Of course now all I can think is what I could drizzle it on as a topping, you know before freezing! Only five more hours to wait!
Read all 27 reviews