Absinthe Ice Cream Recipe
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 Frappé (Imbibe Magazine)
Easy Chocolate Ice Cream (Recipe)
The Wormwood Society (Absinthe FAQs)
Salted Butter Caramel Ice Cream (Recipe)
Espresso Granita Affogato (Recipe)