David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Absinthe Ice Cream a Dessert So Good It Should be Outlawed

Many 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

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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people

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!

.

Please share this with friends and family.

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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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 Information
Affiliate 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.
Previous post

Provence Books for Kids Where Magic Starts in France

Next post

Provencal Cuisine of the Sun by Chef François de Mélogue

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.