In pre-colonial Mexico, snow from the Popocatépetl and Iztaccíhuatl volcanoes surrounding modern-day Mexico City were brought to the city by pochtecas, a group of foot merchants who sourced rare goods or luxury items to trade in markets. A select group of priests would transform the snow into a delicacy by adding pulque (a fermented beverage made by from the sap of certain types of agave), a variety of fresh fruits or honey. The first cup was always offered to the gods. The rest was sold as a luxurious delicacy in the market of Tlatelolco – the grandest of all Aztec markets. A cup of ice cream cost a whooping 20 cacao beans.

As a nod to the popular pre-colonial pulque ice cream flavor, here’s a tequila version that does not require an ice cream maker and only has four ingredients. Because alcohol has a lower freezing point than cream, its consistency will be soft and creamy.

2 cups cold heavy cream
2 teaspoons vanilla extract
1 14-ounce can sweetened condensed milk
¼ cup Tequila Rejón Blanco

In a large bowl, whip heavy cream and vanilla extract to stiff peaks.

In a separate bowl, whisk the condensed milk and tequila to combine.

Gently fold the whipped cream into the tequila mixture. Pour into a baking dish, cover with plastic wrap and freeze for 8 hours or overnight.

Makes 1 quart