2 oz. Tequila
2 oz. Triple Sec
1/2 cup fresh lime juice
1 cup Agave Sweetener plus 3 more Tbs. (if possible, otherwise 1 cup sugar)
6 egg yolks
1/2 tsp. salt
2 cups heavy cream, divided
1 cup whole milk
1/2 tsp. good vanilla (I use Mexican)

Beat the egg yolks and sweetener (or sugar) and salt in a bowl.

In a pan on medium, heat 1 cup of heavy cream and 1 cup of whole milk until
the mixture begins to slightly steam. Try not to boil it.

Very slowly add the cream/mixture into the egg/sugar mixture while whisking.

Put the addded mixture back into the pan and cook over low heat contiuously
stirring until the mixture coats the back of a spoon. Turn off heat and strain
the mixture into another bowl.

When the mixture cools, add in the remaining 1 cup of heavy cream and the
vanilla. Sir until mixed. Add the lime juice, Tequila snd Triple Sec and stir
until mixed.

Put this mixture into the refrigerator until dead cold. If overnight be sure
to put plastic wrap onto the surface to prevent a skin.

When the mixture is cold, use your favorite freezer method. I use the old ice
and salt method in a White Mountain Ice Cream Freezer.

The when done, the ice cream will be soft and quite edible, but I recommend
freezing it for at least 5 or more hours.

--
Steve Clingerman
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"Socialism is a philosophy of failure, the creed of ignorance, and the gospel
of envy, its inherent virtue is the equal sharing of misery." Sir Winston
Churchill