Author Notes: One very hot day, these were ingredients I had on hand; so, inspired by all the ice cream recipes I have ever read, this is the recipe I concocted. The touch of tequila combined with the lime juice adds a hint of flavor, reminiscent of sipping Margaritas on hot summer day!
Note: I once read somewhere (?) that cultured dairy such as yogurt or buttermilk will yield a softer ice cream; this ice cream’s consistency is on the soft side, and always holds together beautifully.
Update 2015: When I originally posted this recipe, five years ago, I used an ice cream maker, since then my method, for this recipe, has been modified - to making ice cream by hand.
Makes: 1 quart
2 cups chilled heavy whip cream
1 C chilled 3.5% (preferred) buttermilk (but low fat is ok)
3/4 C granulated sugar
2-1/2 tablespoons fresh squeezed lime juice - plus zest from 2 limes
1 tablespoon silver tequila
- INSTRUCTIONS for making ice cream w/o an ice cream maker:
- Freeze a freezer-safe bowl or loaf pan - stainless steel works well for this if you have one.
- Combine the buttermilk, sugar, lime and tequila in a bowl that has been placed over an ice bath, let sit until needed.
- Whip the heavy cream to stiff peaks, and then fold into the buttermilk mixture until incorporated.
- Place the incorporated mixture into your frozen bowl or pan.
- Chill in the freezer for about 20 minutes, as the edges start to freeze, stir the mixture with a spatula to break up the partially frozen ice cream. Return to the freezer.
- Stir the ice cream every 30 minutes until it is firmly frozen - as frozen as a soft ice cream will get; it may take 5-6 times.
- Store the ice cream in a covered freezer container until ready to serve.