Foodie, Formerly Fat

This post is dedicated to The Bloggess. I love her, and I am obsessed with her. Not in a scary stalker-way, but in a thank-you-for-being-so-awesome-you-make-my-life-better-way. I found her a few weeks ago and blazed through two years worth of posts in two weeks. Maybe I am a little “stalker-ish”? Huh…

So, I know, I know, I’ve posted enough ice-cream recipes to last you years. Lime, strawberry, licorice, rum punch sorbet, (and don’t forget that strawberry ice-cream recipe is easily converted for peaches, blueberries, and practically anything fruit you want!) – “enough!” you might be crying. But the summer is just about over and we were locked inside hiding from a hurricane all weekend and I needed something to do. Anyway, I read a post that The Bloggess wrote in June where she mentioned that she thinks margarita ice-cream should exist. Some of her devoted followers linked her to a Nigella Lawson recipe that takes 8 hours to make, and calls for cups of heavy cream and cups of sugar. Did you hear that? 8 HOURS! and 2 CUPS of HEAVY CREAM! Not here. No way. My version takes 45 minutes (if you got my handy dandy ice cream maker which is expensive, yes, but totally worth every penny) and is made with 2% milk. Low in fat and calories, high in funky margarita-y taste.