Pantry stocks aren’t at the point of dwindling but I can actually glimpse some shelf space here and there. As part of a ‘pantry clear out’ dinner party we enjoyed Salmon cured with Ginger, Soy & Rice Vinegar (still plenty of soy and gallons and gallons of vinegars to go), Slow Cooked Lamb with Sumac and Dried Oregano Rub (both finished!) and Margarita Ice Cream.
Why Margarita Ice Cream? I had a tin of condensed milk that needed to be used and Nigella obliged. Not one to do things by halves, Nigella actually has 2 different recipes. I used the one from ‘Forever Summer’ and followed the recipe carefully as it’s always a bit risky going ‘freestyle’ with ice cream. First – the basics:
Margarita Ice Cream
(Nigella Lawson – Forever Summer)
- 1 x tin condensed milk
- 8 x egg yolks
- 375 ml double (heavy) cream
- 90 ml Tequila,30 ml Triple Sec, Cointreau or Grand Marnier
- juice of 6 limes
- zest of 1 lime
- Beat eggs yolks in a bowl and set aside.
- Heat the cream until nearly boiling and then pour on cream onto egg yolks whisking the whole time.
- Clean out milk saucepan and return milk and egg mixture to pan. Heat on medium, stirring the whole time, until a basic custard has formed (remember – at this stage there is no sugar). If you think it is going to split, put the saucepan into a sink of cold water and whisk vigorously.
- Return to bowl, allow to cool slightly then add the tin of condensed milk, Tequila and Triple Sec and lime juice. Stir.
- At this point strain it through a sieve, to remove any little lumps or protein solids.
- Add in lime zest and allow to chill well in the fridge – at least 3 hours.
- Churn in your ice cream maker of freeze in a covered container, removing from freezer every half an hour or so, to whip and remove ice crystals
So that’s the basic method. The ice cream is never going to be rock solid, with all of that alcohol in it but I think perhaps it would be better to add the alcohol after the first churn or freeze – to at least give it an opportunity to firm up. Perhaps juice of 5 limes next time, instead of 6.
You don’t need to ripen the ice cream before you serve as it’s firm but not solid. I served in saucer style glasses (I didn’t have 4 martini or margarita glasses so went for the 1960’s chocolate mousse glasses) that I rimmed with lime juice and then a mix of yellow margarita salt and pink cosmopolitan sugar that I just happened to have knocking around in the cocktail cabinet.
To finish off, I made ‘sweet corn chips’. These were a couple or plain wheat tortillas that I painted with maple syrup, baked in the oven until golden (around 10mins @ 150c) and then tossed in caster sugar instead of salt. The picture looks a bit twee but with a flourish of lime zest, they turned out great
The ice cream was sharp, very tangy but still sweet and luscious. I will definitely make it again. After all, there’s still all of that Tequila, and rimming salt and sugar to use up!