- 1½ cups plus 2 tablespoons heavy cream
- 6 large egg yolks
- 1¾ cups sweetened condensed milk
- 3½ ounces (7 tablespoons) tequila
- 2 tablespoons Triple Sec, Cointreau or even Grand Marnier, whatever you have on hand (I am permissive on this one)
- Juice of 6 limes and the zest of 1
- Make a custard by heating the cream, whisking it into the egg yolks, and then pouring the mixture back into the cleaned-out pan, then cook it, stirring, until it’s thickened. Pour it into a bowl and leave to cool a little, then stir in the condensed milk, tequila and Triple Sec (or Cointreau or Grand Marnier: I have used each of these in my time), lime juice and zest and then leave to cool completely before freezing in the normal way.
- For utter, unapologetic perfection, serve the ice cream in margarita glasses that you’ve first dipped in lime juice and then into a half-and-half, salt and sugar mixture. But just scooped into bowls or cones, this is hard to beat.