Summer has officially ended here in the Land Down Under.

We may still have weather of high 20′s and humid days, but there’s definitely a certain chill in the air that says winter is just around the corner. So, to celebrate the end of a great summer, I’m passing around some cool margarita ice cream while we still have the warm weather.

Nigella Lawson's Margarita Ice Cream

This, in my opinion, is one of Miss Lawson’s best and yet simplest creations by far. Margarita Ice Cream. Three words mankind, or I for that matter, never thought would hear together. As delusional as it may seem, the combination of the strongest of tequila, the sourest of the lime and the sweetest of sugar all mixed together with cream can work together as beautifully as this recipe. And guess what? They do!

I made this ice cream and brought it along to a friend’s Spanish-themed birthday and celebratory party recently. I know I know, you might correct me and argue that this is not Spanish but Mexican but hey, it’s all from the same origins, right? Just say yes, come on.

Margarita Ice Cream

Recipe adapted from Nigella Lawson’s Margarita Ice Cream

125ml lime juice
2 tablespoons tequila
3 tablespoons orange liqueur or triple sec (I used orange liqueur)
150g icing sugar
500ml double cream

1. Mix the lime juice, tequila and orange liqueur together. Add the sugar and whisk to dissolve.

2. Add the cream and whisk until thick.

3. Transfer to a container and put in the freezer.

To assemble, mix a tablespoon of salt and a tablespoon of sugar in a flat plate. Rub a slice of lime around the rim of the glass, invert onto the plate, and press onto the sugar and salt mix. Spoon the ice cream and grate some lime rind on top.

Trish (yes, me! Weird to be speaking in third person though...) grating the lime over the ice cream.