Margarita Ice Cream

makes about 3 cups


1/4 cup Triple Sec or Cointreau

1/4 cup Tequila

4-6 medium to large limes

1 cup granulated sugar

2 cups heavy cream, chilled

2 Tablespoons orange juice concentrate

1/4 teaspoon kosher salt


In a small saucepan, bring the Triple Sec and Tequila to a simmer.  Reduce to 2 tablespoons.  Transfer the mixture to a small bowl and refrigerate until well chilled.


Finely grate the zest from two of the limes.  Juice 1/2 cup lime juice from the the zested limes and the additional remaining limes.  Whisk the sugar into the lime juice.  Add the heavy cream, concentrate, salt, and chilled reduction.  Pour the mixture into an ice cream maker and churn according to the manufacturer's directions.  (The mixture will be just thick, not solid.)  Transfer the mixture to a freezer safe container and freeze until firm; several hours and preferably overnight.  (Ice cream will be of soft-serve consistency.)


Scoop into bowls or, for effect, small dishes rimmed with lime juice and kosher salt.  Enjoy!


Printed from thegalleygourmet.net