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, to tint
1 tbsp caster sugar
2 tsp finely grated lime rind
MARGARITA ICE CREAM: 750ml (3 cups) pouring 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, to tint
Method
1. Grease a 5cm-deep, 18cm (base measurement) fluted tart tin. Process the pretzels and biscuits in a food processor until finely crushed. Add the brown sugar and butter and process until well combined. Spoon the biscuit mixture into the prepared tin and press evenly over the base and side. Place in the freezer for 15 minutes to set.
2. For the ice cream, combine the cream, milk and condensed milk in a large saucepan over medium heat. Bring to a simmer. Use beaters to whisk the egg yolks and sugar in a bowl until very pale and thick. Add the lime rind and juice. While lightly whisking, gradually add the 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 the tequila, Grand Marnier and a little green food colouring. Strain into an ice cream machine and churn following manufacturer’s instructions. Spoon the margarita ice cream over the biscuit base and place in the freezer for 8 hours to set.
4. Line a 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 the 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 a serving plate. Top with the chocolate shards and sprinkle with the lime sugar.