Tequila Ice Cream

"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."
 
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Ready In:
1hr 30mins
Ingredients:
6
Yields:
1 quart

ingredients

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directions

  • 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.

Questions & Replies

  1. Thanks for the recipe! Have you made an ice cream with tequila without cooking it? Or ice cream with vodka or other alcohol after the cooking portion is completed? Thank you for your time! Jessica Gipson
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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