Tequila-raisin ice cream from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode
- heavy cream
- limes
- oranges
- vanilla beans
- raisins
- milk
- Mexican cinnamon sticks
- egg yolks
- añejo tequila
-
EYB Comments
Requires soaking raisins in tequila 2 hours, or overnight. This recipe uses an ice cream maker.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.