David Scott Allen Dessert Flans, Puddings Provencal Recipes Taste

Absinthe Ice Cream a Dessert So Good It Should be Outlawed

Name: Absinthe Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 380 min
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)

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

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.

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Prep Time 10

Cook Time 10

Total Time 6 20

Course Dessert

Cuisine French, Provencal

Servings 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.

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Tags:Absinthe,Desserts,Ice cream

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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!

Absinthe Ice Cream a Dessert So Good It Should be Outlawed