Tequila Ice Cream with Lime Curd Ripple

Tequila Ice Cream with Lime Curd Ripple

See that? That’s lime curd.

Make it, make out with it, slather it on and just put it on everything.

Tequila Ice Cream with Lime Curd Ripple

My siblings are currently vacationing in Mexico and their snaps and Insta stories are giving me major FOMO. They went to the port city of Manzanillo over the weekend and it reminded me of how Billy and I were just laying out by the beach stuffing our faces with all the ceviche and micheladas in Cuyutlán a few weeks ago.

Tequila Ice Cream with Lime Curd Ripple

Cuyutlán was a bit of a ghost town while we were there which was kind of nice because we got to enjoy the salt museum to ourselves and the beach wasn’t crowded at all. When mi abuelito Rogelio was younger, he’d go out to Cuyutlán to harvest salt every Spring, it was pretty cool to learn that Los Colimenses have been harvesting salt since Pre-Columbian times!

Tequila Ice Cream with Lime Curd Ripple

While we were laying out on the beach, a paletero approached us so we bought some nieve de garrafa. I had the Tequila ice cream, which was nice and creamy with a subtle hint of smoke from the Tequila. In my take, we’re adding the lime curd to make sure it is a little more well rounded.

Tag me, beep me, if you wanna reach me and let me know if you make any of these recipes!

What’s your favorite boozy Ice Cream?

Tequila Ice Cream with Lime Curd

For the Lime Curd

Makes 1 cup

from Wit and Vinegar

1/2 cup freshly-squeezed lime juice

1/2 cup granulated sugar

2 large egg yolks

2 large eggs

pinch of salt

6 tablespoons unsalted butter, cubed

In a medium sized saucepan over low heat add the lime juice, sugar, salt egg yolks, eggs and whisk. Add butter and continue to whisk until the butter is melted. Lower the heat to medium and cook until the mixture thickens enough that it holds it’s shape when it falls back into the saucepan from the whisk.

Strain into a bowl as soon as it is thickened and  cover with plastic wrap pushing it down directly onto the surface and refrigerate until cooled.

For the Ice Cream

2 cups whole milk

1  1/2 cups heavy cream

2/3 cup granulated sugar

pinch of salt

4 egg yolks

2 tablespoons of tequila (I used gold tequila)

Start by separating your eggs in a large bowl, and beating the yolks.

Stir together the sugar, milk, cream, and salt in a medium sized pan and place on low heat. Heat until sugar is dissolved and slowly transfer half of the mixture into the bowl with the beaten yolks, while whisking. Pour this yolk mixture back into the pan and cook until this mixture reaches 170 F, stir constantly. Once 170 F is reached, strain mixture into a large bowl and chill for an hour.

Once your ice cream base has been chilled, add the tequila and churn the mixture in an ice-cream machine according to the manufacturers instructions.

While your Ice Cream is churning, prep a large loaf pan by lining it with parchment paper.

After your ice cream is done being churned, layer it with the lime curd in the prepared loaf pan. Quickly smooth out 1/3 of the ice cream then spoon on 1/3 of the lime curd and gently swirl. Repeat two more times then fold the parchment over onto the ice cream and freeze overnight.


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