Absinthe Ice Cream a Dessert So Good It Should be Outlawed
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteMany cooks shy away from making ice cream, using the “I don’t have an ice cream maker” excuse. My virtual friend (she’s real I just haven’t met her in person) Jill Colonna is a Scottish woman living in Paris; she writes the blog Mad About Macarons, as well as having written several books. This recipe for Absinthe Ice Cream is an adaptation of one that she created for her blog with Drambuie. No churning required, freezer ice cream, it’s almost a miracle.
Absinthe Ice Cream
Based on the recipe by my friend Jill Colonna, the sweet combination of cream, sugar, and Absinthe will pretty much guarantee there are no leftovers.
Ingredients
- 1/2 cup Sugar
- 6 tbsp Water
- 6 egg yolks reserve whites for another use
- 1 cup heavy cream (35%) lightly whipped
- 3 tbsps Absente La Crème Absinthe, or other liqueur
Instructions
- Put the sugar in a small saucepan and add the 6 tablespoons of water.
- Bring to a boil for a few seconds, then set aside.
- Whisk the egg yolks in a large heatproof bowl over a pan of simmering water (bain-Marie).
- When they are light in color, add the hot sugar syrup and keep whisking until the mixture thickens and forms a ribbon when you pull the whisk up from the yolk mixture.
- Remove from the heat and continue to whisk until it’s cool.
- Add the liqueur (don’t add more than the 3 tablespoons called for – it’s plenty!) and use a good flexible spatula to fold in the lightly whipped cream.
- Freeze for six hours, or overnight.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Contest! Learn How to Make a Bûche de Noël a Yule Log
November 7, 2020
Our friends at Cook’n with Class Paris and Uzès are supplementing their regular (in-person) cooking school program with virtual classes. The online courses and culinary workshops include tasty options from mastering classic sauces, learning French Pâtisserie, bread making, 3-course bistro menus, private classes and much more. All of the classes are in English and taught …
Chocolate and Raspberry Towers for Dessert
December 21, 2020
This dessert recipe for Chocolate and Raspberry Towers was part of a 3-course gluten-free online class that I presented in September. The rest of the menu included panisse (chickpea fritters) served with fresh lemon, skewered grilled shrimp, roasted fennel and cherry tomatoes. In addition to recipes, I share plating techniques that I learned in a …
Apple Creme Brûlée Tart a French Dessert for the Soul
September 14, 2020
Recently, I posted a picture of an Apple Creme Brûlée tart, or what essentially could be called the love child of a creme brulee and an apple tart.…
Remembering My Grandmother’s Chocolate Cake Recipe
July 3, 2020
A Book with Provencal Recipes: Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt …
No Comment