Tequila Ice Cream Recipes

TEQUILA ICE CREAM

Tequila Ice Cream image

Tequila isn't just for margaritas. When sweetened, it takes on a lovely floral quality which pairs beautifully with tropical fruit. Try a scoop of this with a tropical fruit salad. And remember, most of the alcohol cooks off. From "Tropical Desserts" by Andrew McLaughlin. Cooking time does not include freezing time.

Provided by Chef Kate

Categories Frozen Desserts

Time 1h30m

Yield 1 quart

Number Of Ingredients 6

Ingredients

1 cup milk
1 1/2 cups heavy cream
1/2 cup tequila (I use Herradura)
1/4 cup sugar
2 tablespoons honey
4 egg yolks

Steps:

Combine the milk, cream and tequila in a saucepan and place over medium heat.
Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
Put one third of the milk mixture into the yolks while whisking.
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.
Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
When it has cooled, place in an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : Calories 1906, Fat 157.3, SaturatedFat 93.6, Cholesterol 1278.5, Sodium 286.3, Carbohydrate 108.1, Fiber 0.1, Sugar 85.2, Protein 25.1

MARGARITA ICE CREAM

Margarita Ice Cream image

This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.

Provided by Nigella Lawson : Food Network

Categories dessert

Time 8h20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 cup lime juice
2 tablespoons tequila
3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
1 1/4 cups powdered sugar
2 cups heavy cream

Steps:

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

APPLE CRISP WITH PRUNE TEQUILA ICE CREAM

Apple Crisp with Prune Tequila Ice Cream image

Provided by Claire Archibald

Categories Food Processor Fruit Dessert Bake Apple Pecan Fall Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

For topping
2 1/3 cups all-purpose flour
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
3/8 teaspoon cinnamon
3/8 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
1 1/3 cups pecans, toasted and chopped
For filling
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds Macoun, Fuji, or Jonagold apples
2 tablespoons fresh lemon juice
Finely grated zest of 1 navel orange
Accompaniment: prune tequila ice cream

Steps:

Make topping:
Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
Preheat oven to 375°F.
Make filling:
Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
Bake crisp:
Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.

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