Margarita ice cream pie

SERVES: 8 PREP: 30 minutes COOK: 15 minutes

Ingredients

100g salted pretzels 100g Marie biscuits 2 tbsp brown sugar 150g butter, melted 180g white chocolate, melted

Green food colouring 1 tbsp caster sugar

2 tsp finely grated lime rind MARGARITA ICE CREAM: 750ml (3 cups) cream 250ml (1 cup) milk 395g can sweetened condensed milk

6 egg yolks 155g (¾ cup) caster sugar 1 tbsp finely grated lime rind

125ml (½ cup) lime juice 60ml (¼ cup) tequila 2 tbsp Grand Marnier, or triple sec liqueur Green food colouring

Method

1. Grease a 5cm-deep, 18cm (base measurement) fluted tart tin. Process pretzels and biscuits in a food processor until finely crushed. Add brown sugar and butter and process until well combined. Spoon biscuit mixture into prepared tin and press evenly over base and side. Place in freezer for 15 minutes to set.

2. For the ice cream, combine cream, milk and condensed milk in a large saucepan over medium heat. Bring to a simmer. Use beaters to whisk egg yolks and sugar in a bowl until pale and thick. Add lime rind and juice. While lightly whisking, gradually add hot cream mixture in a thin, steady stream. Return to a clean saucepan over mediumlow heat. Cook, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a wooden spoon. Set aside to cool.

3. Stir in tequila, Grand Marnier and a little green food colouring. Strain into an ice cream machine and churn following manufacturer’s instructions. Spoon margarita ice cream over biscuit base and freeze for 8 hours.

4. Line baking tray with baking paper. Use a spatula to thinly spread the chocolate over prepared tray. Top with a few drops of green food colouring. Use a skewer to create a swirled effect. Set aside to set. Break into shards.

5. Process caster sugar, lime rind and a few drops of green food colouring in a food processor until combined.

6. Remove ice cream pie from the tin and place on serving plate. Top with chocolate shards and sprinkle with lime sugar.