Margarita Ice Cream with Tequila

7 Steps to complete

• 1
  Pour sour cream into a medium saucepan. Place over medium heat. Gradually whisk in sugar until dissolved (about 3- 4 minutes).
• 2
  Pour mixture into a medium bowl. Let cool over ice or in refrigerator for about 30 minutes.
• 3
  Once cooled. Whisk in lime zest, tequila, lime juice, orange juice and mix until well combined.
• 4
  Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours before putting mixture in ice cream maker.
• 5
  Transfer the mixture into the frozen ice cream maker container, and follow the manufacturer’s instructions. If softer texture is desired, ice cream can be eaten once it comes out of the machine.
• 6
  Place ice cream in airtight containers. Since the air is one of the contributors for the ice cream to crystallize, for extra security, place a layer of plastic wrap touching the ice cream making sure that there are no air gaps and cover with the lid. Freeze for five hours or overnight before serving.
• 7
  To serve, run a wedge of lime over the rim of the margarita glass then dip the glass in kosher salt. Scoop ice cream into glasses. Garnish with a lime slice on the rim of the glass. Enjoy!