Tequila-Lime Ice Cream
makes 1 quart
Tangy and creamy, with a sharp finish from the tequila, this lime-flavored ice cream is a grown-up treat. Pair this with some crisp cookies and a handful of berries to cap off a night of grilling. Use leftover egg whites to make meringues.
2 tablespoons lime zest
1 cup sugar
1/4 teaspoon salt
6 large egg yolks
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 shots silver tequila
prep: 15 minutes
total: 45 minutes, plus overnight to chill custard before freezing
zester
food processor
whisk
saucepan
wooden spoon
candy or instant-read thermometer
ice cream maker
1. In a food processor, run the lime zest with the sugar and salt until the mixture appears sandy and slightly damp, about 3 minutes. Then add the egg yolks and 2 tablespoons of lime juice with the machine running; process the egg yolks and sugar until thick and light in color.
2. Pulse in the heavy cream and milk and process for 1 minute. Pour the custard mixture into a saucepan and heat to 170F. The custard will be thickened and a finger drawn across the back of a wooden spoon will leave a noticeable trail. Pour in 1/4 cup of of the lime juice, stir and remove from heat. Let cool to room temperature, cover and refrigerate until well chilled, 8 hours.
3. Pour the tequila and reserved lime juice into the chilled ice cream base. Freeze the ice cream according to manufacturer's directions.
