Ice Cream Wednesday: Tarragon, Lemon, Lime & Tequila Ice Cream

Let me take you back, back through the mists of time, or maybe just this summer, to the very first Ice Cream Wednesday, when 11 ice cream lovers gathered with two ice cream machines and a wide range of potential ingredients, to make and enjoy as much ice cream as we could in a single evening! One of my favourite ice creams of the night was Kate’s incredible tarragon, lemon, lime and tequila ice cream, which she made to finish the evening with a bang! Ever since, I’ve been chasing Kate to share her recipe, so you too can try this surprising, unusual and very tasty ice cream for yourselves. Over to Kate:

Tarragon is my favourite herb so wanted to experiment with it on #icecreamwednesday. My lovely friend Emma was bringing along some tequila so I was keen to incorporate that and thought that they’d sit well together. Limes are a natural bedfellow with tequila so I purchased some of those and Emma had also brought with her some lemons that her mother had grown in Spain. So this recipe all came about quite organically really.

I originally planned a sorbet for these ingredients as it seemed to fit well and would have a margarita slant to it. I still intend to try it out as one – I’m thinking it’d be a great palate cleanser before dessert at a dinner party.

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Tarragon, Lemon, Lime & Tequila Ice Cream

Ingredients

• 285 ml double cream
• 4 large egg yolks
• 170 g caster sugar
• 30 tarragon leaves roughly chopped
• 30 ml tequila (I recommend a reposado 100% agave tequila)
• juice of 1/2 lemon
• juice of 1/2 lime

Notes

as mentioned I love tarragon but it’s a strong herb so you may not want to use as much

Instructions

• Heat the cream in a saucepan until it starts to boil. Whilst it’s heating whisk the egg yolks and sugar until they’re thick and creamy.
• Remove the cream from the heat and slowly stir in the sugar and egg yolk mixture. Return to the heat until it forms a thick custard (15-20 minutes).
  
• Add the tarragon, tequila, lemon and lime and stir in thoroughly. 
  
• Leave to cool, pop in your ice cream maker to churn and then into the freezer.
  
• If you don’t own an ice cream maker, after cooling put into a shallow plastic container, put into the freezer and stir every 20 minutes.