Remember those cheap limes I bought? They found their way into a batch of Margarita Ice-Cream, courtesy of Nigella Express.
This recipe is a no-churn version of the margarita ice-cream in Forever Summer. Incidentally, that particular recipe was the first Nigella recipe I ever wanted to make - many years ago when I bought my first Nigella book, Forever Summer. I would have tried the original version, but I didn't want to use a recipe with 6 egg yolks, and I was waay too lazy to make a proper custard from scratch.
Just like the pomegranate ice-cream, this is one of the cream-whipped-with-sugar-and-juice no-churn ice-creams. It used 125ml of lime juice, perfect for using up my lime stash. And some tequila and grand marnier, of course. Just whisk it all up, and freeze it for a few hours. Before freezing, I tasted the mixture, and it was quite sour. Remembering that ice-creams get even more sour as they freeze, I added a good deal of sugar (maybe 3/4 cup?) to get it to the right level - still tangy, but not wincingly sour.
The result? Success. I love how the ice-cream is creamily soft and scoopable, straight out of the freezer. Must be all the alcohol in the mixture. Being primarily based on pure cream, it is quite rich, and best in small scoops. But the taste is light and refreshing, and perfect for a hot summer's day.