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Margarita Ice Cream

Source of Recipe

Adapted from 'The Complete Idiot's Guide to Homemade Ice Cream'


List of Ingredients

5 egg yolks
Grated zest (colored portion of peel) of 1 lime
2 cups heavy cream
1/4 cup whole milk
1 (14-oz.) can sweetened condensed milk
1/3 cup semisweetened lime juice (see note)
1/4 cup tequila


Recipe

Bring a few inches of water in a saucepan to a simmer over medium heat. Meanwhile, in a heatproof mixing bowl that will fit into the pan (forming a double boiler), beat yolks until light and fluffy. Mix in zest, cream and milk. Fit bowl into pan (water should not touch bottom of bowl). Cook over simmering water, stirring almost constantly, until mixture coats the back of a spoon (160 degrees). Remove from heat; set bowl in a sink or larger bowl filled with ice water to cool mixture quickly.

In another bowl, combine condensed milk, lime juice and tequila; mix well. Add to cream mixture; mix well. Refrigerate until mixture reaches 40 degrees.

Transfer to an ice-cream maker; freeze according to manufacturer's directions. Makes about 2 quarts; 8 servings.

Note: Semisweetened lime juice is sold in liquor stores and in the liquor aisles of supermarkets.