An Abundance of Limes

On a gorgeous weekend not too long ago, Hubby and I indulged in quite a few gin and tonics. We've discovered a new-to-us gin and are rather obsessed with it. The first time I saw it in our local wine store I asked the purveyor what it was good for, meaning martinis or G&T? His response, "Making Babies!"

Well, I can't attest to that at all - she says as she raises another gin and tonic - but I can say that it makes about the finest drink I've had. Aside from those Negronis. If we ever get some heat again the Old Raj is coming back out.

I will, however, need to buy more limes. You see, we got a little gung ho that one warm weekend and bought about a dozen limes. No, we aren't that big of drinkers. We merely forgot we already had them. Yes, we were sober when we were at the store.

With an abundance of limes and a convenient container filled with egg yolks it really did seem that the only option was to make ice cream. Gin and tonic ice cream? Hmm, not too bad of a concept, but my brain could not figure out how to capture the necessary balance of taste with the custard base. Browsing through the books, I came across a recipe for Margarita Ice Cream in Nigella Lawson's Forever Summer.

Um yeah, sign me up. 

This recipe did not disappoint. I was worried it would be too eggy, but all that lime juice really cuts the richness. Overall it is refreshing without being cloying. Smooth but somehow a bit light. It isn't a Margarita - which would have also been a most excellent use for our extra limes - but the hint of tequila is amazing. I did cut back on the amount of alcohol because I knew the girls would be having some ice cream If you swapped out the tequila for a generous splash of vodka you would simply get something akin to Key Lime Pie ice cream.  Hmmm, there might be a frozen pie idea there...

This is the second ice cream recipe I've made with sweetened condensed milk. I must admit, I'm rather fond of it.  I wonder what David Lebovitz would say? It creates a silkiness to the ice cream without overly sweetening it. I'm always afraid it will be too sweet, but it really works well.

Now, I wonder how good this ice cream will taste with the snow we're expecting? Yes, snow. Don't talk to me about it.

Margarita Ice Cream

(Adapted from Nigella Lawson's Forever Summer)

1 1/2 cups whipping cream

6 large egg yolks

300 mL tin of sweetened condensed milk

1/4 cup tequila

splash of Triple Sec, Cointreau, or Grand Marnier

Juice of 6 limes and zest of 1

1. Heat the cream in a heavy saucepan. Slowly whisk it into egg yolks, off the heat.  Once combined, pour back into the saucepan and cook it, stirring, until thickened.  It should coat the back of the spoon.

2. Pour the custard into a clean bowl and let it cool slightly.  Stir in the condensed milk, alcohol, lime juice, and zest. Cover the surface directly with plastic wrap and chill for 4 hours at a minimum.

3. Churn according to your ice cream maker's instructions. Enjoy.