Absinthe Ice Cream
About 1 quart 1 quart (1L)
I folded absinthe-flavored chocolate truffles (see Note) into this ice cream, but you can swap out regular chocolate chips, or serve it without the chocolate, and garnish scoops with chocolate shavings, a few candied fennel seeds scattered over the top, or doused with chocolate sauce.
1 cup (250ml) whole milk
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 an additional one if desired, before freezing in your ice cream maker according to the manufacturer’s instructions. Once churned, fold in the chocolate truffles.

Note: To make the chocolate truffles (adapted from The Perfect Scoop), heat 1/2 cup plus 1 tablespoon (140ml) heavy cream and 3 tablespoons light corn syrup in a small saucepan until it starts to boil. Remove it from the heat and add 6 ounces (170g) chopped semisweet or bittersweet chocolate, stirring gently until the chocolate is melted and the mixture is smooth. Stir in 2 to 3 teaspoons absinthe, to taste.

To shape the truffles, pour the mixture into a small bowl and chill thoroughly. Once firm enough to scoop, use a teaspoon to scoop up little bite-sized pieces of the truffle mixture and set them on a plate lined with plastic wrap or parchment paper. Freeze until ready to use.