Margarita ice cream!

In the hot summer months, what could be nicer than a Margarita for dessert!

Screen shot 2014-08-14 at 6.19.34 PM

Serves 6
1/2 cup freshly squeezed lime juice
2 tbsp tequila
3 tbsp Cointreau or Triple sec
1 1/4 cups powdered sugar
2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir until the sugar dissolves.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice ream does not need softening before serving as it won’t freeze too hard due to the alcohol in it. It will melt pretty fast so don’t let it stand around at room temperature too long
Finely grate some lime zest over to serve


A frozen“Wild Turkey” cocktail for the Holidays

This is from a fellow blogger “View from a Great Island.”  If you want to “taste” the Holidays and feel really special while you figure out the menu, recipes etc, make yourself one of these. It will make your toes curl!!

Serves 2 – 4 (or in our house, 1!)

1 pint container Haagen-Daz butter pecan ice cream
1 oz Wild Turkey 101, or a little more, at your discretion
1 oz Amaretto Liqueur, or a little more

Caramel Sauce

1 cup dark brown sugar
1/2 cup heavy cream
pinch of salt
4 tbsp unsalted butter

Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds

For the cocktail; blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth.
Serve in fancy glasses with a drizzle of the caramel sauce.

If you would like to make this ahead, put the whole blender container back in the freezer after blending and then give it a quick re-blend right before serving

Coquito (A gorgeous Latin cocktail)

Delicious and a show stopper! Try it for a Thanksgiving or Christmas cocktail instead of the usual eggnog!

Makes about 8 servings

3 egg yolks
15 oz cream of coconut  (Use the Coco Lopez brand from the supermarket)
15 oz evaporated milk
8 oz condensed milk
1/2 pint vanilla ice cream
2 cups white rum (like Bacardi)
1/2 tbsp vanilla extract
1/2 tsp ground cinnamon

In a large blender combine all the ingredients.
Pour into a large pitcher and place in the refrigerator for about 2 hours.
Serve chilled