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 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; remove from the heat.
3
Meanwhile, in a medium bowl, whisk sugar and honey with the egg yolks.
4
Slowly pour about one third of the milk mixture into the yolks while whisking.
5
Add the egg mixture to 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 it to boil.
6
Remove from heat and pass through a fine strainer. Place in the refrigerator and allow to cool for 30 minutes.
7
Once 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, 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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