Margarita Ice Cream – a delicious recipe with heavy cream, egg yolks, condensed milk, tequila, Triple Sec. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make a custard by heating the cream, whisking it into the egg yolks, and then pouring the mixture back into the cleaned-out pan, then cook it, stirring, until its thickened.
2
Pour it into a bowl and leave to cool a little, then stir in the condensed milk, tequila and Triple Sec (or Cointreau or Grand Marnier: I have used each of these in my time), lime juice and zest and then leave to cool completely before freezing in the normal way.
3
For utter, unapologetic perfection, serve the ice cream in margarita glasses that youve first dipped in lime juice and then into a half-and-half, salt and sugar mixture.
4
But just scooped into bowls or cones, this is hard to beat.
588
kcal
Calories
50
g
Fat
10
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups plus 2 tablespoons heavy cream, 6 large egg yolks, 1 3/4 cups sweetened condensed milk, 3 1/2 ounces (7 tablespoons) tequila, and more.
Yes, Margarita Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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