This recipe makes the best margarita ice cream – a smooth and decadent tequila ice cream with ribbons of lime and sprinkled with salt. And it’s a quick and easy method.
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Celebration in Mexico
We created the best margarita ice cream recipe to celebrate Dia de la Virgen de Guadalupe this year. This is a smooth and decadent ice cream made with tequila and triple sec, like a margarita drink, ribbons of lime and sprinkled with salt, like the salt on the rim of the glass.
We were in Mexico city on December 12 for Dia de la Virgen de Guadalupe. It is a day to honor Our Lady of Guadelupe, also known as the Virgin of Guadalupe (Spanish: Virgen de Guadalupe), and a day of celebration. We visited the Basilica of Our Lady of Guadalupe where thousands of pilgrims were gathering.
Celebrations also included plenty of food. Fruits and Ice cream from the street vendors, flowers from the markets, and candy from the specialty shops.
The Best Margarita Ice Cream Recipe
This year we are celebrating by creating a Mexican inspired ice cream with the flavors of a margarita. A margarita is a drink made with lime juice, orange liqueur (triple sec), and tequila, and is served in a glass with salt on the rim. The tequila and orange liqueur were easy to put in our ice cream recipe, since we usually put alcohol in to lower the freezing temperature of the mix. However, getting enough lime flavoring in the ice cream was difficult. It was impossible to get enough lime flavor without the ice cream becoming icy. We found the answer was to add a ribbon of lime preserves. This is like marmalade, but made with lime instead of oranges. A vendor at our local farmers’ market, Midway, makes some incredible lime marmalade, so this part was easy.
We made the ice cream using our master ice cream recipe, because we knew it made a perfect vanilla ice cream. Then we used the tequila instead of the vodka and added the triple sec and lime marmalade for flavor.
The ice cream stayed creamy, the preserves did not freeze solid, and the flavor was a big hit of lime. Surprisingly, the tequila and orange liqueur flavor did not get lost, but rather added just enough flavor to taste like a margarita. The final touch was serving it with a few salt crystals on top. Perfect dessert for a celebration, an ending to a Mexican dinner, or just a summer treat. And my new favorite flavor.
For the best Margarita Ice Cream Recipe, start with the best Ingredients
We started with the best ingredients, and that’s what makes this the best margarita ice cream recipe. Brands vary in quality, so we have listed what we used.
Lime Marmalade
We realized that we could not get enough flavor using fresh fruit without the ice cream becoming icy and grainy. Cooking the fruit into a jam with sugar and pectin prevents this. We could have made the jam ourselves, but we found some at the local farmers’ market, made by a local chef sold by her company The Midway.
Tequila
Alcohol lowers the freezing point, keeping the ice cream smooth as it hardens. Too much, and the ice cream won’t freeze. One tablespoon of an 80 proof alcohol is needed, but we used a little more in this recipe. The alcohol was one tablespoon of tequila (we used Don Julio), and also a teaspoon of orange liqueur (we used Grand Marnier, a triple orange liqueur that is from France), since margaritas usually have some orange liqueur in them. The alcohols were top shelf because they are there to add flavor and even this small amount makes a difference. And we were going for the best margarita ice cream recipe.
Crème Fraîche
We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 85 grams corn syrup
- 2 eggs one egg and one egg yolk
- 70 grams Wholesome regenerative organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams Creme fraîche homemade from Horizon cream
- 1 Tablespoon tequila
- 1 teaspoon orange liqueur
- 1 zest of one lime
- 60 grams lime marmalade
- Maldon salt
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup.Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the crème fraiche, tequila, orange liqueur and zest.Into a small bowl, measure the marmalade and place it in the freezer.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream and corn syrup to a simmer, and simmer for 2 minutes, stirring to combine and keep from scalding.
- Switch the mixer to low speed and very slowly add the cream and corn syrup mixture. This should take about a minute to add.
- Continue whisking on low and add the crème fraiche, tequila, orange liqueur and zest. Continue whisking just until combined.
- Cover with plastic and refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put the container back in the freezer for ten minutes.
- Remove the ice cream and the marmalade from the freezer. Working quickly, spread the marmalade in two stripes down the center of the ice cream. Fold the ice cream over the marmalade and spread back and forth in just a couple of motions to mix together. Quickly put the ice cream back in the freezer over night to harden.
- Serve with a few crystals of salt sprinkled on top.
- Can be stored in the freezer for up to a week
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
A Variety of Flavors from this one Master Ice Cream Method
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.