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Post subject: Cool for the Holiday's Margarita Ice Cream  PostPosted: May 26, 2006 - 08:57 AM

Sergeant Major
Oh Baby!!

It is starting to get warm outside, time for..

Margarita Ice Cream

Yield: About 2 quarts; 8 servings

5 egg yolks

Grated zest (colored portion of peel) of 1 lime

2 cups heavy cream

1/4 cup whole milk

1 (14-ounce) can sweetened condensed milk

1/3 cup semisweetened lime juice (see note)

1/4 cup tequila (preferably orange-flavored)

Bring a few inches of water in a saucepan to a simmer over medium heat.
Meanwhile, in a heatproof mixing bowl that will fit into the pan (forming a
double boiler), beat yolks until light and fluffy. Mix in zest, cream and milk.
Fit bowl into pan (water should not touch bottom of bowl). Cook over simmering
water, stirring almost constantly, until mixture coats the back of a spoon (160
degrees). Remove from heat; set bowl in a sink or larger bowl filled with ice
water to cool mixture quickly.

In another bowl, combine condensed milk, lime juice and tequila; mix well. Add
to cream mixture; mix well. Refrigerate until mixture reaches 40 degrees.

Transfer to an ice-cream maker; freeze according to manufacturer's directions.

Per serving: calories; g fat ( percent calories from fat); g
saturated fat; mg cholesterol; g protein; g carbohydrate; g sugar; g fiber; mg
sodium; mg calcium.

Note: Semisweetened lime juice is sold in liquor stores and in the liquor
aisles of supermarkets. :



Cook, or be cooked. Have a nice day. Smile
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