Margarita Ice Cream

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How can margaritas get any better?  Well, how about letting ice cream in on the party?  Like the Margarita Cream Cake, this frozen concoction has all the flavors of the classic cocktail in the form of a spoon-ready dessert.  But don't worry, the alcohol in this recipe is reduced and cooked out, so it is kid-friendly and safe for those who would rather not imbibe.

The original recipe only called for a few tablespoons of booze, but I didn't think the flavor of the cocktail came through as nicely with that amount.  Knowing that the mixture would not freeze with too much alcohol, I decided to reduce the amount amount of alcohol by simmering it on the stove until I was left with just a couple of tablespoons.  That left me with a concentrated flavor that would freeze to a soft-serve instead of a milkshake (ok, that's another idea).  A little goes a long way with this puckery treat,  so I like to serve it in mini glasses that are rimmed with lime juice and salt for a cocktail-like experience.

Printable Recipe

Margarita Ice Cream
makes about 3 cups

1/4 cup Triple Sec or Cointreau
1/4 cup Tequila
4-6 medium to large limes
1 cup granulated sugar
2 cups heavy cream, chilled
2 Tablespoons orange juice concentrate
1/4 teaspoon kosher salt

In a small saucepan, bring the Triple Sec and Tequila to a simmer.  Reduce to 2 tablespoons.  Transfer the mixture to a small bowl and refrigerate until well chilled.

Finely grate the zest from two of the limes.  Juice 1/2 cup lime juice from the the zested limes and the additional remaining limes.  Whisk the sugar into the lime juice.  Add the heavy cream, concentrate, salt, and chilled reduction.  Pour the mixture into an ice cream maker and churn according to the manufacturer's directions.  (The mixture will be just thick, not solid.)  Transfer the mixture to a freezer safe container and freeze until firm; several hours and preferably overnight.  (Ice cream will be of soft-serve consistency.)

Scoop into bowls or, for effect, small dishes rimmed with lime juice and kosher salt.  Enjoy!

Source: Adapted from The Chicago Tribune, Sunday June 24, 2012