This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it’s chilled in.

Ingredients

• 125ml lime juice
• 2 x 15ml tablespoons Tequila
• 3 x 15ml tablespoons Cointreau or Triple sec
• 150g icing sugar or powdered sugar
• 500ml double cream

Method

1. Pour the lime juice, Tequila and Cointreau (or Triple sec) into a bowl and stir in the sugar to dissolve.
2. Add the cream and then softly whip until thick and smooth but not stiff.
3. 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.

Serves: 6  , thanks again Nigella

this ice cream was finish very fast at my Party ;-))

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