Sunday, July 15, 2012

No-Cook Strawberry Margarita Ice Cream #SundaySupper

Many ice creams start with a custard base that has to be cooked, but this one doesn't require any cooking at all - that's a great thing when it's hot out and you don't want to heat up the house any more than you have to.

And, if it matters, there are no eggs in the recipe.

Margaritas obviously don't include dairy products, but after tasting this ice cream, you might think they should. You can taste the strawberry and lime and tequila, but it's not as sharp as a margarita - the dairy mellows it nicely.

With the strawberries, you can opt to leave the seeds in. Personally, I don't like strawberry seeds in ice cream. The lime oil I use comes in a small bottle like extract and gives the flavor you'd get from lime zest. It's not lime-flavored olive oil. If you can't find lime oil, you can use lime zest instead, or simply leave it out.

No-Cook Strawberry Margarita Ice Cream

1 can (14 ounces) sweetened condensed milk
Juice of 1 lime
2 cups heavy cream
Pinch of salt
1/4 teaspoon lime oil
2 tablespoons tequila
1 cup strawberry puree*

In a medium bowl, combine the condensed milk and lime juice. Whisk to combine. It will thicken a lot. Add the heavy cream, whisking to combine.

Add the salt, lime oil, tequila, and strawberry puree and whisk until completely combined.

Refrigerate the mixture until it is fully chilled - at least 4 hours or overnight.

When the mixture is chilled, churn it in your ice cream maker according to the manufacturer's instructions. Transfer it to a storage container and freeze until firm.

*To make the strawberry puree, blend about 2 cups of strawberries in your blender until it's as smooth as it can be, then pass it though a fine strainer to remove the seeds. You need 1 cup of puree for this recipe.

This post is part of Sunday Supper, with the theme of #BeatTheHeat. These are all the participating bloggers this week:

Soups, & Sides:
Main Dishes:
Drinks & Cocktails:
Wine Pairings Provided By: ENOFYLZ