No-Churn Margarita Ice Cream

• portions: 6 servings

Ingrédients

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

Instructions

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.