Agave dulce de leche tequila ice cream

Caramel-y dulce de leche custard with a smooth reposado tequila finish. 21+.

You need

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup dulce de leche
• 2 egg yolks
• Pinch of salt
• 3 tbsp reposado tequila

Steps

1. Whisk the egg yolks with the dulce de leche until pale.
2. Heat the cream, milk and salt until steaming (don't boil). Slowly whisk it into the yolks.
3. Pour back into the pan and stir over low heat until it coats a spoon, about 5 minutes. Strain and chill at least 4 hours.
4. Stir the tequila into the cold base. Pour into the pint (base closed).
5. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
6. Press Scoop, then Frozen Custard.
7. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.

Strength: About 3.6% ABV, similar to a light beer. See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Use 2 tbsp tequila and swap half the cream for whole milk.

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