Margarita ice-cream

This is Nigella's No-Churn Margarita ice-cream. I've adjusted the quantities to 600 mL of cream, which is the standard size sold in the supermarket.


Ingredients
150 mL lime juice
36 mL tequila
54 mL cointreau
180 g icing sugar
600 mL double cream

Directions

Mix the liquid flavourings (lime juice, tequila, cointreau) and stir into the sugar until the sugar is dissolved.

Add the double cream and whip until thick and smooth ("creamy") but not stiff (if using whipping cream, whip cream separately to soft peaks, whisk in the sugar mixture and whip again until creamy).

Spoon the ice-cream base into an airtight container and freeze for a minimum of six hours.