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!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Chocolate and Pear Tarts a Fall Dessert
October 15, 2021
This chocolate and pear tart is a perfect dessert for autumn. Chocolate and pears are a magnificent marriage of flavour and texture. For this dessert, I also created a leaf design with raspberry coulis and caramel on a white plate (using squeeze bottles) and blended the colours with a synthetic brush. I meticulously placed chocolate …
Salted Almond Praline Cake
June 12, 2020
Although it’s entirely possible to find trees growing in the wild, almonds are cultivated in Provence. This recipe for Salted Almond Praline Cake is a basic cake mix with a crunchy sweet topping. I know that I promised not to make another almond dessert, but who could resist this delicious treat? Before continuing, I wanted …
Lemon Olive Oil Cake Recipe
October 31, 2018
This guest post comes to us from Berlin (and Madrid)! Vlada Migas is a pastry chef and the voice behind the tempting recipes on her blog Cook for Soul. “I enjoy feeding people with tasty desserts and sharing my cooking stories with them. Recently upgraded my skills with alternative dieting recipes and develop my recipe …
Homemade Apple Beignet with Caramel Ice Cream Recipe
September 17, 2018
This recipe turns seasonal apples into the best doughnuts ever. No one (or at least no one I know) can resist a homemade apple beignet served with caramel ice cream. It's slightly fussy to deep-fry the battered apples while your guests are there, but trust me they won't mind at all.…
No Comment