Margarita Ice Cream

• 1 1/2 cups plus 2 tablespoons heavy cream
• 6 large egg yolks
• 1 3/4 cups sweetened condensed milk
• 3 1/2 ounces (7 tablespoons) tequila
• 2 tablespoons Triple Sec, Cointreau or even Grand Marnier, whatever you have on hand (I am permissive on this one)
• Juice of 6 limes and the zest of 1

1. Make a custard by heating the cream, whisking it into the egg yolks, and then pouring the mixture back into the cleaned-out pan, then cook it, stirring, until its thickened.
2. Pour it into a bowl and leave to cool a little, then stir in the condensed milk, tequila and Triple Sec (or Cointreau or Grand Marnier: I have used each of these in my time), lime juice and zest and then leave to cool completely before freezing in the normal way.
3. For utter, unapologetic perfection, serve the ice cream in margarita glasses that youve first dipped in lime juice and then into a half-and-half, salt and sugar mixture.
4. But just scooped into bowls or cones, this is hard to beat.

heavy cream, egg yolks, condensed milk, tequila, triple sec

Taken from www.cookstr.com/recipes/margarita-ice-cream (may not work)