Margarita Ice Cream Food

MARGARITA ICE CREAM

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon 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.
• **Cook time does not include freezing overnight (or for approximately 8 hours.).

ICE CREAM MAKER MARGARITAS

Steps:

• Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.
• Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
• Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.

MARGARITA FLOATS

Steps:

• Using lime wedges, moisten the rims of 6 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., Scoop ice cream and sherbet into prepared glasses. Combine soda, lime juice and tequila; pour into glasses. Garnish with reserved lime wedges. Serve immediately.

MARGARITA ICE CREAM SANDWICHES

Steps:

• Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
• Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
• Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
• Add flour mixture to butter mixture, and beat just until combined.
• Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
• Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
• Preheat oven to 350 degrees.
• Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
• Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
• Bake 350 degrees for 10 minutes or until edges are lightly browned.
• Cool 2 minutes on pans on a wire rack.
• Remove from baking sheets, and cool completely on wire racks.
• Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
• Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
• Cover each sandwich with plastic wrap.
• Freeze for 4 hours or until firm.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.