After giving it considerable thought, I’ve decided to take the advice that I shouldn’t be talking about anything but food, so you won’t find me spouting off anymore about appliance handles, Sarah Palin (although I will get one last word in; that family is a tad wacky, don’t you think?), Man Purses, anything about Paris, miscellaneous problems, les jeunes hommes fawning all over my mid-section, and men’s room finds.
(Although technically, that last one might eke in and qualify, although maybe not, since I didn’t include a recipe.)
Speaking of which, I’m also going to follow other advice to “…get to the recipe already” which precludes me writing a story about this particular dessert. So I won’t be able to tell you how I came about making this particular batch of Absinthe Ice Cream.
There will be no mention of eating it on a boat floating in the Seine, under the twinkling lights of the Eiffel Tower. Nor can I divulge any of the antics that guests on my chocolate tour did this week after eating this. (Which is just as good, because I wouldn’t want to embarrass anyone other than me.)
And I can’t tell you about how you can use Pernod, or another anise-based liqueur, in place of the absinthe. Or how I made these lickable chocolate pavés, silky nubbins of chocolate, which I embedded in a soft green, hallucinatingly-herbaceous frozen custard, because my hands are tied.
Luckily, though, my tongue wasn’t.
Absinthe Ice Cream
About 1 quart (1l)
- 1 cup (250ml) whole milk
- A pinch of salt
- 2/3 cup (130g) sugar
- 2 cups (500ml) heavy cream or half-and-half
- 5 large egg yolks
- 3-4 tablespoons absinthe
- about 1 1/2 cups chopped chocolate truffles, or chocolate chips
1. Heat the milk, salt, and sugar in a saucepan.
2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream or half-and-half into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the cream or half-and-half. Stir over the ice until cool, then refrigerate to chill thoroughly. Preferably overnight.
6. Stir in 3 tablespoons of absinthe. Taste, and add another one if desired.
7. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Once churned, stir in the chopped chocolate bits.
Absinthe Frappé (Imbibe Magazine)
Easy Chocolate Ice Cream (Recipe)
The Wormwood Society (Absinthe FAQs)
Salted Butter Caramel Ice Cream (Recipe)
Espresso Granita Affogato (Recipe)