MARGARITA ICE CREAM
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
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.
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
ICED MARGARITAS
The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
- Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.
MARGARITA ICE
Provided by Emeril Lagasse
Time 4h15m
Yield About 1 quart (4 servings)
Number Of Ingredients 9
Steps:
- In a heavy medium saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly. In a large bowl, combine the syrup with the lime juice, tequila, orange liqueur and bitter orange liqueur, and whisk well.
- Pour into a rectangular freezer-proof container and freeze just until ice crystals begin to uniformly form, about 2 hours.
- Remove from the freezer and scrape the mixture with a fork to break up the crystals. Return to the freezer and freeze for 30 minutes. Remove again from the freezer and scrape, then return to the freezer. Continue the scraping/freezing process another 3 times, for a total of 4 hours. (If not serving after 4 hours, tightly cover with plastic wrap and freeze until ready to serve.)
- To serve, place the sugar crystals on a plate. Dip the rims of 4 tall, stemmed glasses in water and then into the sugar to form a crust. Divide the Margarita Ice between the glasses. Garnish each rim with a lime slice, sprinkle with 1/2 teaspoon of lime zest, and serve immediately.
MARGARITA ICE CREAM SANDWICHES
Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time..
Provided by weekend cooker
Categories Dessert
Time 8h25m
Yield 16 treats, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
- Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
- Add flour mixture to butter mixture, and beat just until combined.
- Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
- Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
- Preheat oven to 350 degrees.
- Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
- Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
- Bake 350 degrees for 10 minutes or until edges are lightly browned.
- Cool 2 minutes on pans on a wire rack.
- Remove from baking sheets, and cool completely on wire racks.
- Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
- Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
- Cover each sandwich with plastic wrap.
- Freeze for 4 hours or until firm.
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