Margarita Ice Cream Recipe

1. The night before, carefully place your Himalayan Salt Platter into the freezer to ensure that it is completely frozen when you go to serve the ice cream. Make sure that there is no existing moisture on the block and that it’s at room temperature before freezing, to ensure that the block does not become damaged.
2. Before you begin mixing, place a glass or metal bowl, which can hold about 5 cups or more of liquid, into the freezer. Toss in the beaters too.
3. Wash the limes, then zest one of them. Juice two of the limes, whisking the powdered sugar and tequila into the juice.
4. Remove the bowls and beaters from the freezer. Pour the cream into the bowl and start beating on high. When the cream begins to thicken, pour in the lime mixture slowly. Add the food coloring if you want. Continue beating the cream until soft peaks form. (When you swipe a finger through and the peak you created in the cream falls over). Do not over mix to stiff peaks or the ice cream becomes hard and icy when you freeze it.Quickly pour the whipped cream mixture into a 9x13 dish. Freeze for at least 2 hours before serving.
5. When you are ready to serve Slice the remaining lime, running one of the ends around the rim of your serving dishes. Dip the bowls into salt to rim them and add a slice of lime for garnish. Scoop the Margarita Ice Cream onto the Himalayan Salt Platter and top with lime zest to serve, allowing guests to serve themselves off the platter which keeps the ice cream frozen.

When you come into the room carrying the Himalayan Salt Platter Set covered in Margarita Ice Cream and salt-rimmed bowls to serve everything in, the room just stops and stares. Don’t worry; the party won’t stop because this ice cream will have the room erupting into exclamations of joy once your guests start eating. It’s the perfect dessert for just about any occasion, especially Cinco de Mayo. What’s on your Cinco de Menu?