Ingredients
Main Ingredients
- 1 cup whole milk
- ¼ tsp salt
- 1 14-oz. can sweetened condensed milk
- 6 large egg yolks
- 2 cups heavy cream
- ¼ cup tequila
- 2 Tbsp triple sec or Grand Marnier
- Juice of 6 limes
- Zest of 2 limes
Optional Topping
- Coarse salt (for topping)
Instructions
- Heat the Milk: Place the whole milk in a medium saucepan and heat over medium-low heat until it just begins to simmer, being careful not to let it boil.
- Whisk Egg Mixture: In a medium heat-proof bowl, whisk together the salt, sweetened condensed milk, and egg yolks. Gradually pour the hot milk into this mixture, whisking vigorously throughout to prevent curdling.
- Cook Custard Base: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens noticeably and coats a wooden spoon, about 5 to 6 minutes. Avoid boiling.
- Add Flavorings: Remove from heat and stir in the heavy cream, tequila, triple sec, and lime juice until well combined. Pour the mixture through a fine-mesh strainer into a clean container to remove any cooked egg bits.
- Mix Lime Zest and Chill: Stir in the lime zest. Cover the container with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate overnight to chill thoroughly.
- Freeze in Ice Cream Maker: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Optional Firming: For a firmer texture, transfer the ice cream into a freezer-safe container and freeze for an additional couple of hours. Note that due to the alcohol content, the ice cream may not freeze as hard as traditional ice creams.
Notes
- Do not allow the milk mixture to boil to prevent curdling the eggs.
- Pressing plastic wrap directly onto the custard before refrigerating helps prevent a skin from forming.
- The alcohol content keeps the ice cream softer, so additional freezing time can help firm it up but won’t make it as hard as traditional ice cream.
- Use a fine-mesh strainer to ensure a smooth texture by removing cooked egg bits.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
