Pour the coconut milk, cream, sugar and lime zest into a medium sized saucepan then slowly heat. Stir occasionally until the sugar has dissolved and bring the mixture just below boiling point.

Remove from the heat then stir in the lime juice. Pour into a bowl, cover and place in the fridge to cool overnight.

The next day pour the creamy mixture into an ice cream maker and churn for 15 minutes.

Pour in the tequila whilst the ice cream is still moving and then continue churning for another 15 minutes until it thickens and becomes the consistency of very soft serve.

Decant the ice cream into a freezer container and put in the freezer to set completely overnight.