Absinthe Ice Cream

June 25, 2015

Boozy ice cream in bed? With dark chocolate chips? Yes, please!

Seriously though, I did not eat this in bed (well maybe just a spoonful or two). I took these photos a day after we moved in to our new apartment and the only places that weren't a mess were the bedroom and the bathroom so the bedroom it was.

I brought this ice cream to "the fight of the century." We watched the Mayweather-Pacquiao fight as a group, and thought it would be interesting to bring a liquor-infused ice cream. Also, I happened on this recipe while browsing for chocolate ice cream on David Lebovitz's site, and some absinthe, leftover from another gathering's flaming shots, was sitting on our liquor counter (aka the top of the refrigerator) so might as well, right?

My fascination with boozy ice creams started more than 5 years ago when I heard (or maybe read) about a brand called Lickqueur. Witty name. They were based in Makati, Philippines and my teammates (at that time) and I vowed to order some of their flavors to try but never really got around to it until we forgot about it completely. I'm not sure if that company still operates, I haven't heard or read about it since.

Anyway, the ice cream was good and it was a conversation starter. Great for parties, I think. You can definitely taste the absinthe. I was probably a bit heavy-handed with the absinthe though because we could smell it on the ice cream, which is kind of a bad thing especially if you are already quite drunk. The smell might push you over the edge and send you straight to the bathroom to vomit. Hehe. If you are sensitive to liquor-smelling stuff, you might want to ease up on the absinthe. I used four tablespoons, you might want to dial it down to three. But if you are looking to party, then go for the four tablespoons, or five.

Let's get the party started then, shall we?

Absinthe Ice Cream Print Recipe
Recipe adapted from David Lebovitz, makes about 1 quart
  • 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 and 1/2 cups chopped chocolate truffles, or chocolate chips, or chocolate chunks
  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. Cool in the fridge overnight.
  7. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Once churned, stir in the chopped chocolate bits.

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