It may be cold outside but on the weekend we had a go at making ice cream for the first time. We've always been fans of Margaritas so this recipe for Margarita ice cream (from Nigella Express) sounded right up our alley. It was as simple as pie to make and positively scrumptious to eat!
Margarita Ice Cream
125ml lime juice
2 tablespoons Tequila
3 tablespoons Cointreau or Triple sec
150g icing sugar or powdered sugar
500ml double cream
Pour the lime juice, Tequila and Cointreau (or triple sec) into a bowl and stir in the sugar to dissolve. Add the double cream and softly whip until it is thick and smooth but not stiff. Spoon this into an air tight container and freeze overnight. There no need to churn it and it won't freeze too hard.
We found it was delicious served in Margarita glasses with salted rims (run a lime around the top of the glass to moisten and then dip in coarse sea salt) and a smattering of grated lime zest on top. Wow. Who cares if it's cold outside when you can put the heating up high and eat this.
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