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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the milk, cream and tequila in a saucepan and place over medium heat. | 2. Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat. | 3. Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened. | 4. Put one third of the milk mixture into the yolks while whisking. | 5. Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil. | 6. Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes. | 7. When it has cooled, place in an ice cream maker and follow manufacturer's instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
tequila	1/2	cup		77.4054	7.9516	0.2111	0.0704
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
honey	2	tablespoons		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.