Recently, I made a no-churn ice cream using a recipe from my blogger friend, Jill. Jill is one of those whom Mark calls my “imaginary friends.” You know… the ones with whom one corresponds all the time but has never met.
Her recipe for the ice cream uses a Scottish liqueur which I happen to love – Drambuie. However, the day I wanted to make this recipe, I had none in the house. I did have some Absente La Crème (a creamy version of Absinthe) that Susan and Towny brought back from Provence. Why not give it a try?
The recipe is easy, gives you a nice upper body workout (hint: lots of whisking!), and tastes great.
Setting the scene for the miracle… You may or may not recall that Mark does not really like desserts. It’s a personality defect. That said, it leaves more for me! Beyond not liking desserts, he has a special dislike for ice cream. He is always too cold. (Mind you, we live in the desert where 105°F/40.5°C is not unusual.)
I am still recovering a bit from the shock when I served this ice cream for the first time. It was for guests, and Mark politely accepted his bowl while giving me a sideways glance that said, “You’ll pay for this…”
As we were cleaning up after our friends left, I notice that his ice cream bowl was empty. He couldn’t have given it to the dog – we don’t have one. So I asked…
“I loved it,” he said, “in fact, I would love it if you made it again!” It was a modern day miracle, I tell you.
And I have made it again… and again… Thanks, Jill!
~ David
Absinthe Ice Cream
Based on the recipe by Jill Colonna
1/2 cup sugar
6 tablespoons water
6 egg yolks (reserve whites for another use)
1 cup lightly whipped heavy cream
3 tablespoons Absente La Crème, Absinthe, or other liqueur
Put the sugar in a small saucepan and add the 6 tablespoons of water. Bring to a boil for a few seconds, then set aside.
Whisk the egg yolks in a large heatproof bowl over a pan of simmering water (bain-Marie). When they are light in color, add the hot sugar syrup and keep whisking until the mixture thickens and forms a ribbon when you pull the whisk up from the yolk mixture. Remove from the heat and continue to whisk until it’s cool.
Add the liqueur (don’t add more than the 3 tablespoons called for – it’s plenty!) and use a good flexible spatula to fold in the lightly whipped cream.
Freeze for six hours, or overnight.
Serves 4-6. (Jill says 8 servings, but I am piggier than she!)
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Jill
May 19, 2018 at 5:30 pmLooks delicious especially in such lovely goblets!
Cocoa & Lavender
May 21, 2018 at 12:20 amAren't they? One must wonder from whence they came…
Sippity Sup
May 19, 2018 at 6:51 pmWell my imaginary friend I'll just have to give this a try because my love of desserts (like Mark's) is imaginary. GREG
Cocoa & Lavender
May 21, 2018 at 12:20 amWow – you have imaginary tastes , too, Greg!
Roseycello1066
May 20, 2018 at 11:57 amDo you think coconut cream would work for us non dairy people?
Cocoa & Lavender
May 21, 2018 at 12:21 amCathy – I think it is worth a try – what is the worst that could happen? You waste a small amount of coconut cream. What's the best scenario? An amazing ice cream!
Unknown
May 20, 2018 at 3:04 pmciao david
is this what we would call a semifreddo basically?
looks good to me: i love no churn ice creams/semifreddi: they have a sorto of child like charm (I even like the very british condensed milk no churn ice cream)(right now I have been experimenting with sorbet: just made the almond granita from the Fabrizia Lanza Tasca's book, which require PASTA REALE, i.e cooked pasta di mandorle: this is something u want to write down and remember to taste and bring back from sicily: Pasta reale: very almondy and rather boring to make at home: it also makes the most wonderful latte di mandorla) stefano
Cocoa & Lavender
May 21, 2018 at 12:22 amYes, Stefano – I think this is very much like a semifreddo.
Wow – thanks for the heads up on the pasta reale. I can't wait to find and try it!
Jill Colonna
May 20, 2018 at 3:05 pmDavid, I'm over the moon that Mark loved this and has a new vision of ice cream – I have this habit of converting people to booze! Antoine drank too much coca-cola when we met and now he doesn't drink it: instead he has replaced it with wine – so mission accomplished.
Also love how this recipe gives your upper body a work-out! Too funny.
Yes, it's high time we met up and hopefully next time you come to Paris I won't be away in Corsica like last time. Revenez vite! Thanks so much for sharing the recipe. Love your photos, as always, David.
Cocoa & Lavender
May 21, 2018 at 12:23 amI really wish we were coming back to Paris this year… but Sicily awaits! Soon, though! I will definitely keep you posted!
We both love the ice cream – and I can't wait to experiment with other flavors, including Drambuie. What a gift this recipe is!
Jill Colonna
June 1, 2018 at 8:38 amThanks so much, David. Have the most wonderful time in Sicily!
Chef Mimi
May 20, 2018 at 6:57 pmWonderful recipe! I must try it!
Cocoa & Lavender
May 21, 2018 at 12:23 amYou will love it, Mimi!
Unknown
May 20, 2018 at 10:33 pmLooks delicious and effortless! Yum. Nothing better in the summertime, or ANYTIME FOR THAT MATTER, sorry Mark, than plain vanilla ice cream.
Cocoa & Lavender
May 21, 2018 at 12:24 amI do love plain vanilla ice cream, Laura – if it is good, it is the BEST!
Gerlinde de Broekert
May 21, 2018 at 3:30 amWhat a great recipe, I have an old ice cream maker but I have to try making it your way without using my machine.
Cocoa & Lavender
May 21, 2018 at 1:53 pmI have a fairly new ice cream maker, Gerlinde, but never use it (see section about Mark and ice cream!). This recipe is just perfect for us.
2pots2cook
May 21, 2018 at 8:04 amMiracle served in a chalice ! Love it !
Cocoa & Lavender
May 21, 2018 at 1:53 pmHah! I never thought of that! I love it.
Inger@Art of Natural Living
May 21, 2018 at 6:04 pmToo funny David! And just in time for ice cream season! I love a hint of alcohol in… so many things… and I like that this doesn't use sweetened condensed milk.
Cocoa & Lavender
May 22, 2018 at 7:06 pmI’ve made those with sweetened condensed milk and find them too sweet! This one, according to Goldilocks, is just right.
Jill @ madaboutmacarons
June 1, 2018 at 8:41 amI hear you! These days, so many desserts, including ice cream, are over sweet and it's not necessary. Let's use most of the sweetness from alcohol, lol!
Valentina
May 22, 2018 at 6:52 pmI made my first no-churn ice cream a year or so ago and I loved it, and the workout! Not really the later. 😉
So great Mark enjoyed it — love the way you tell this story. So fun. Cheers to making it again!
Cocoa & Lavender
May 22, 2018 at 7:07 pmYeah, the work out is brutal! But worth the results!
Christina | Christina's Cucina
May 22, 2018 at 8:27 pmJill used to be my imaginary friend, but I can confirm that she is very much alive and kicking! We've met several times now and she's even met my mother and daughter!
I'm not surprised that one of Jill's recipes has ensued with a miracle! She is a wonderful cook and so multi-talented! I do hope you are able to meet one day soon! Jill's a real gem!
Cocoa & Lavender
May 25, 2018 at 2:23 amI really can't wait to meet her. I have made several of her recipes – both sweet and savory – and love them. And I love corresponding with her – she is so warm and friendly!
Jill @ madaboutmacarons
June 1, 2018 at 8:46 amWow – blushing on reading this. You're too kind! Thank you but we all love the same things and it helps to have a sense of humour too, right? The best fun has been meeting Christina when she has come over. The spooky part is we even think so alike that we could be sisters – eeeeek! Hey, brother David … come to Paris, not Sicily. OK, next time!
Cocoa & Lavender
June 17, 2018 at 1:39 pmWe definitely plan another trip to Paris soon, Jill. When we were there for Christmas that year, it was one of the most magical trips we’ve ever had. It reminded us how much we miss Paris.
Fran @ Gday Souffle
May 22, 2018 at 10:01 pmA no-churn ice-cream? I'm sold!(Also, I can't believe that someone doesn't like sweets- I have a definite sweet tooth)!
Cocoa & Lavender
May 25, 2018 at 2:23 amI agree Fram but have come to embrace that the fewer sweets for him, the more for me!
TheFoodTrotter
May 25, 2018 at 5:24 pmSuch an unexpected and somehow retro ice creams it sounds lovely 🙂
Cocoa & Lavender
June 17, 2018 at 1:40 pmYour recent post on Basbousas made me think that a version of this ice cream using those flavors would also be amazing!
John | heneedsfood
May 26, 2018 at 12:16 amWowsers. If Mark ate it and loved it, then this recipe is a keeper. I laughed out loud with your "personality defect" remark. Hilarious!
Cocoa & Lavender
June 17, 2018 at 1:40 pmSeriously, it is a personality defect… In fact he changed what I had written an added that himself! At least he’s aware…
Susan Manfull
June 1, 2018 at 1:44 pmWell, I just happen to have a bottle of creamy Absinthe so we will definitely try this. It sounds simple enough such that we can "whip it up quickly" ! I will pass the recipe along to those who were on the tours when we enjoyed the same Absinthe in Provence! Shall I look for another bottle?!
Cocoa & Lavender
June 17, 2018 at 1:41 pmYes, you should look for another bottle! Did you think I was going to say no? I’m glad you and Towny got to try the ice cream. It’s so good and so simple.
Marcelle
June 2, 2018 at 2:23 pmDavid, your description of Mark's "personality defect" made me laugh out loud. As a sugar addict myself, it's hard to understand not caring much for dessert. But, I also appreciate having more leftovers for myself :p This ice cream looks absolutlely luscious. I have a few no-churn ice cream recipes, but this recipe is different from what I know with the eggs and the booze! I will definitely have to try it soon..maybe with Kahlua!
Cocoa & Lavender
June 17, 2018 at 1:42 pmThere are so many different ways we could make this ice cream, Marcelle! And, like you, I don’t understand people who don’t like dessert. I just don’t trust them…
Emma - Bake Then Eat
June 7, 2018 at 1:47 amI have the same issue, the other half is not a big dessert guy. So its always a bonus when he does enjoy something so I know I can make it again. I think I would be on to a winner with this ice cream.
Cocoa & Lavender
June 17, 2018 at 1:42 pmWhat is it with these men, Emma? Well, as I said, more for us.
Un Petit Quelque Chose – Cocoa & Lavender
December 10, 2022 at 3:01 am[…] a native Scot who has been living in Paris for over 30 years. You may remember her from my post on Absinthe Ice Cream. She has written two cookbooks — Mad About Macarons, and Teatime in Paris — which I enjoy […]