My number one cocktail in ice cream form. It is as amazing as it sounds. Super creamy, velvety- smooth and lime-y, with waves of honey and micro-studs of jalapenos. Bonus? You can make it as spicy as you like, the ice cream makes excellent work of cooling your mouth. You shouldn't really de-seed your peppers prior to mincing...it's the tiny green "kicks" of heat that make this ice cream special.
Another fantastic aspect of this recipe is that you can make it whether or not you have an ice cream maker. It turns out scrumptious either way. Cheers!
"Given the alcohol in this recipe it isn't suitable for kids. More for you, the adult, though! Winning."
Notes: If using ice cream maker, freeze the base of the ice cream maker according to manufacturer's instructions. If doing 'no-churn' style, you will need a hand-held or stand mixer.
JALAPENO HONEY-LIME MARGARITA ICE CREAM
Ingredients: 3 cups heavy cream, juice of 6 limes, zest of 2 limes, 3 tbsp. tequila, 4 tbsp. Triple Sec, generous 1 3/4 cups powdered sugar, 3 small jalapenos-minced, 2 tbsp. honey.
1. Whisk together the lime juice, zest, and powdered sugar in a large bowl until sugar is dissolved. Whisk in the tequila and triple sec.
2. Add the heavy cream and jalapenos, stir to combine. Pour into ice cream maker and process for 20 minutes, drizzling in the honey during the last 2 minutes. OR Using a mixer, beat the mixture until it forms soft peaks, then fold in the honey.
3. Remove ice cream to freezer-safe container and cover with plastic wrap.
4. Freeze: If using ice cream maker, freeze for 2 hours before serving. For no-churn, freeze for 6-8 hours before serving.