Absinthe Ice Cream
This Absinthe Ice Cream is a decadent treat! Enjoy a creamy dessert with unique herbal flavors that will impress your guests.
Servings: 6 servings
Ingredients
- 1 cup whole milk
- pinch salt
- 2/3 cup sugar
- 2 cups heavy cream or half-and-half
- 5 large egg yolks
- 3-4 tablespoons absinthe
- 1 1/2 cups chopped chocolate truffles or chocolate chips
Instructions
- In a medium saucepan, combine the whole milk, pinch of salt, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm, but do not let it boil.
- In a separate bowl, whisk the egg yolks until they become slightly pale and frothy.
- Slowly pour about half of the warm milk mixture into the egg yolks while whisking continuously.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from heat. Stir in the heavy cream (or half-and-half) and the absinthe. Mix well until fully combined.
- Pour the mixture into a bowl and cover it with plastic wrap. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes, add in the chopped chocolate truffles or chips.
- Transfer the churned ice cream to a storage container and freeze for at least 4 hours or until firm. Scoop and serve, and enjoy!
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Storage container
Notes
- Store ice cream in an airtight container for up to two weeks.
- If ice crystals form, let it sit at room temperature for a few minutes before scooping.
- For a lighter version, use half-and-half instead of heavy cream.