Margarita Ice Cream Recipes

Steps:

• Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.
• Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
• Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.

Steps:

• In a heavy medium saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly. In a large bowl, combine the syrup with the lime juice, tequila, orange liqueur and bitter orange liqueur, and whisk well.
• Pour into a rectangular freezer-proof container and freeze just until ice crystals begin to uniformly form, about 2 hours.
• Remove from the freezer and scrape the mixture with a fork to break up the crystals. Return to the freezer and freeze for 30 minutes. Remove again from the freezer and scrape, then return to the freezer. Continue the scraping/freezing process another 3 times, for a total of 4 hours. (If not serving after 4 hours, tightly cover with plastic wrap and freeze until ready to serve.)
• To serve, place the sugar crystals on a plate. Dip the rims of 4 tall, stemmed glasses in water and then into the sugar to form a crust. Divide the Margarita Ice between the glasses. Garnish each rim with a lime slice, sprinkle with 1/2 teaspoon of lime zest, and serve immediately.

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight.
• This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
• **Cook time does not include freezing overnight (or for approximately 8 hours.).

Steps:

• Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
• Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
• Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
• Add flour mixture to butter mixture, and beat just until combined.
• Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
• Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
• Preheat oven to 350 degrees.
• Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
• Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
• Bake 350 degrees for 10 minutes or until edges are lightly browned.
• Cool 2 minutes on pans on a wire rack.
• Remove from baking sheets, and cool completely on wire racks.
• Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
• Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
• Cover each sandwich with plastic wrap.
• Freeze for 4 hours or until firm.

Steps:

• Using lime wedges, moisten the rims of 6 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., Scoop ice cream and sherbet into prepared glasses. Combine soda, lime juice and tequila; pour into glasses. Garnish with reserved lime wedges. Serve immediately.