No-Churn Margarita Ice Cream

This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.

125 millilitres fresh lime juice (about 5 limes)

2 tablespoons (30ml) tequila

3 tablespoons (45ml) cointreau (or triple sec)

150 grams icing sugar (or powdered sugar)

500 millilitres double cream

½ cup fresh lime juice (about 5 limes)

2 tablespoons tequila

3 tablespoons cointreau (or triple sec)

1¼ cups confectioners' sugar (or powdered sugar)

2 cups heavy cream

Method

Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.

Add the cream and then softly whip until thick and smooth but not stiff. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)

Spoon this 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.

Additional Information

MAKE AHEAD / STORE: The ice cream is at its best within 1 week of making. It will keep for up to 3 months in the freezer but will become more icy over time, so leftovers are best eaten within 1 month.