Makes 2 Quarts
4 Large Eggs, Separated
2/3 Cup Granulated Sugar Plus 4 Tablespoons To Be Added to Egg Whites and Crème Fraiche or Heavy Cream
1 Tablespoon Fresh Lime Zest
1/3 Cup Fresh Squeezed Lime Juice
¼ Cup Cuervo Gold Tequila
1 Cup Crème Fraiche or Heavy Whipping Cream
In the bowl of a standing mixer beat the egg yolks until very thick, about 3 or 4 minutes on high. While the eggs are beating, place 2/3 cup of sugar, lime zest and lime juice in a sauce-pan and bring to a boil. Boil for 1 minute or until the sugar is completely dissolved.
With the mixer on low, carefully pour the hot sugar mixture into the egg yolks in a slow and steady stream. Increase the speed to high and beat until the mixture is completely cool and very thick. Add the Tequila and blend well.
In a clean bowl of a standing mixer, beat the 4 egg whites until just broken up. Increase the speed to high and gradually add 2 tablespoons of sugar. Beat until soft peaks are formed.
Gently fold into the yolk mixture 1/3 of the egg whites. Add the rest of the egg whites and continue to fold until completely incorporated.
Beat the crème fraiche (or heavy cream) with 2 tablespoons of sugar until thick soft peaks form. Fold this into the egg mixture.
Transfer to a container, cover and freeze for at least 6 hours or overnight.
Scoop into individual serving bowls and garnish with fresh strawberries and mint leaves.