As the weather heats up, we all need something refreshing to cool us down and take the edge off. We decided here at Full Fork Ahead that maybe we’d just go right ahead and take off that edge and completely blur the lines. Because there’s tequila. And fresh lime juice. An warm sunny rays. Please be in a safe place where you can fully immerse in relaxation. You’ll want and need to if you’re making today’s treats. Think boneless blissfulness. You’re so, so welcome.
Limes are a lot harder to juice by hand then lemons. Just an FYI. The results, however, are phenomenal. The fragrance, the color. The tang on the tip of your tongue. Yum. Even if you don’t use it, go ahead and grate some zest, too. Inhale. Ahhhh. These little beauts are the base of both projects today.
We made the ice cream first. Now, I’ve seen Nigella Lawson whip whipped things into a beautiful whipped frenzy of creamy awesomeness with a hand-cranked whisk alone, but we opted to use the ‘ole stand mixer. If you’ve got the oomph, go for it. I, admittedly, don’t have the oomph.
Her recipe also opts for simply placing the ice cream in a freezer-safe dish to firm up overnight, but as you can see, we used my little Cuisinart ice cream churner instead. If you go this route, you’ll still need to let it form up in the freezer for a bit, but you also won’t have to wait overnight if you make this early enough in the day. Heck, we wanted to eat it as is in the pic above. It was hard, but we resisted for like, oh….an hour.
Go ahead and get your margarita glasses ready, because that part definitely takes no time at all. Well, after you squeeze all those limes. We needed about five limes for the margaritas and ice cream each. We rimmed the glasses with the leftover squeezed out limes and dipped. Yum again. This gives you an added excuse to lick your margarita glass.
Dig in, because it melts fast, even after being in the fridge overnight. This is some of the best homemade ice cream I’ve ever let my Cuisinart churn for me. It’s not too tart, and the triple sec and tequila combo gives it a wow factor. Happy tongue is in your future.
I basically made these for hubby the day we were doing all this for the blog, and he highly approved. These also taste great on the rocks. I think I let out a loud, “WOW,” when I tasted them that way. Hubby said that’s the way it’s supposed to be.
Cheers, everyone! Have a great Cinco de Mayo!
Margarita Ice Cream
from Nigella Express by Nigella Lawson
Prep Time: 20 minutes Chill Time: several hours to overnight Level: Easy Servings: 6
- 1/2 cup lime juice (we used about 5 limes)
- 2 tablespoons tequila
- 3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
- 1 1/4 cups powdered sugar
- 2 cups heavy cream
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. This took about 3-4 minutes in a Kitchenaid stand mixer at about speed 1.
Spoon into an airtight container to freeze overnight, or churn in your counter top ice cream maker according to the manufacturer’s instructions and freeze for a few hours. This ice cream didn’t get overly hard like some brands from the grocery store, but it also tended to melt a lot faster, a trade-off. Either way, it’s incredibly smooth, a true decadent treat.
The heavy cream does make this a a very rich dessert. We didn’t try to lighten up, but I might do so next time by trying a combination of lower-fat milk and some cream. If you try to lighten it up please let us know how yours tuns out. We’d love to discuss results, or just to hear how you liked this version.
Slushy Cider Margaritas
from Mexican magazine, 2011, Better Homes and Gardens
Prep Time: 15 minutes Chill Time: However long needed till serving Level: Easy Servings: 6
1 – 1 1/2 cups tequila
3/4 cup lime juice (we used about 5-6 limes)
1/2 cup Calvados (apple brandy) or apple cider, plus additional 1 cup apple cider
1/2 cup superfine or powdered sugar
cinnamon sugar mixture for rimming glasses
Combine all ingredients, stirring till sugar is dissolved. Chill until ready to serve. Rub rims of margarita glasses with your squeezed limes or the apple cider. Dip rims in cinnamon sugar mixture. Pour half the margarita mixture into a blender. With the motor running and your lid’s removeable insert removed, add 3 cups ice cubes, several cubes at a time, blending until mixture is thick and slushy. Pour into prepared glasses and repeat with remaining margarita mixture and another 3 cups of ice. Garnish glasses, if desired, with apple wedges and cinnamon sticks. Enjoy!