Tequila Ice Cream – a delicious recipe with milk, heavy cream, tequila, sugar, honey, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk, cream and tequila in a saucepan and place over medium heat.
2
Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
3
Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
4
Put one third of the milk mixture into the yolks while whisking.
5
Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
6
Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
7
When it has cooled, place in an ice cream maker and follow manufacturer's instructions.
559
kcal
Calories
44
g
Fat
25
g
Carbs
17
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 cup milk, 1 1/2 cups heavy cream, 1/2 cup tequila (I use Herradura), 1/4 cup sugar, and more.
Yes, Tequila 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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