Wednesday, 17 August 2011

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 and Emma Jane 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, Lemon, Lime & Tequila Ice Cream


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.

285ml double cream
4 large egg yolks
170g caster sugar
30 tarragon leaves roughly chopped (as mentioned I love tarragon but it’s a strong herb so you may not want to use as much)
1 shot (about 30ml) tequila (recommend a reposado 100% agave tequila)
juice ½ lemon
juice ½ lime


  • 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.


Unknown said...

Sounds heavenly! I love the thought of tarragon as the base flavour. It must be quite an intense eating experience!

chloe said...

And you've reminded me how good this one was, a real winner!

miss south said...

Oh wow! I love tarragon too. One of the best cocktails I've ever had was raspberry and tarragon with a serious kick of booze, so I can imagine this works well and might be the thing to get me to like tequila for once!

girls who like to gorge said...

This sounds great! Lovely tarragon! x

Luiz Hara said...

Tarragon is one of my most loved herbs (chicken savoyarde, remember?!), thanks for sharing this recipe Kavey, I will definitely try it!

Luiz @ The London Foodie