Margarita Ice Cream Sandwiches Recipes
MARGARITA ICE CREAM
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8h20m
Yield 6 servings
Number Of Ingredients 5
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.
MARGARITA ICE CREAM SANDWICHES
Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time..
Provided by weekend cooker
Categories Dessert
Time 8h25m
Yield 16 treats, 16 serving(s)
Number Of Ingredients 12
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.
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- Cream the butter and sugar together with a mixer until fluffy. Add the egg, zest from 1 lime and lime juice and beat until well combined.
- Divide the dough in half and shape each section into a 6-inch log. Wrap each section in plastic wrap and refrigerate for at least an hour until it is firm enough to slice.
MARGARITA ICE CREAM SANDWICHES - ALWAYS EAT DESSERT
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- In the bowl of an electric mixer, beat butter on medium speed for 30 seconds. Add sugar, lime peel, baking soda, cream of tartar, and salt and beat until combined, scraping the bowl occasionally. Add egg and vanilla and beat until combined, then beat in flour.
- Take half the dough, break it into small pieces, and place them around the bottom of the pan. Gently press the dough down until the bottom of the pan is covered. Sprinkle the dough generously with sea salt. Bake for 12 minutes or until golden. Use the foil and the cookie from the pan and cool on a wire rack. Allow the pan to cool as well, then repeat these steps to bake and cool the other half of the dough.
- When both cookies are cooled, soften the ice cream by placing it in a large bowl and stirring it until creamy. Add the lime curd and stir to blend.
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