I used to think Cinco de Mayo was Mexican Independence Day or something really major. I looked it up on Wikipedia, and it sounds like it's about a regional battle and is celebrated much more in the United States than in Mexico. I know the reason for this. Around here, Cinco de Mayo is loosely translated as "excuse to go out for Mexican food and drink Tequila." Not a bad little holiday, when you look at it that way.
When I got out to our local Mexican restaurant I always order the same thing. It's a messy plate of beans, rice, tomatoes, lettuce, guacamole, sour cream, and pounds of oozy, melted cheese. Probably not authentic in the least, but amazingly good. And what goes better with all that than a margarita?
Since my life motto is "Eat Dessert First," I thought I'd put dessert into the margarita. Or is it the margarita into the dessert? Either way, it's fabulous. You don't even need an ice cream maker to whip up a batch of this amazing treat. Just stir the ingredients together in a bowl, whip briefly with an electric mixer, then put in the freezer overnight. The alcohol content keeps the ice cream smooth.
Although this presentation of the ice cream was fun, I'd recommend serving scoops in small bowls, then sprinkling the top with your favorite coarse salt. The salt combined with the tequila and the cream is amazing. Really! If you eat dessert first, you might not even want to make it to the main meal.
Margarita Ice Cream
- adapted from Nigella Express
1/2 cup lime juice
3 Tbsp Cointreau or triple sec
2 Tbsp tequila
1-1/2 cups powdered sugar
2 cups heavy cream
Coarse salt for garnishing
1- Pour the lime juice, Cointreau (or triple sec), and tequila into a bowl and sti in the sugar to dissolve.
2- Add the cream and stir to blend. Softly whip with a handheld mixer or whisk until thick and smooth but not stiff.
3- Spoon into an airtight container to freeze overnight. Serve directly from the freezer; the alcohol keeps if from freezing too hard and it will melt quickly.
Makes about 1-1/2 quarts.