5.19.2018

It's a Miracle!

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.

Jill Colonna is a Scottish woman living in Paris; she writes the blog Mad About Macarons, as well as having written several books. I do hope to meet her in person one day... I know we will have fun!

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!)

40 comments:

  1. Looks delicious especially in such lovely goblets!

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    1. Aren't they? One must wonder from whence they came...

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  2. Well my imaginary friend I'll just have to give this a try because my love of desserts (like Mark's) is imaginary. GREG

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  3. Do you think coconut cream would work for us non dairy people?

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    1. Cathy - 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!

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  4. ciao 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

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    1. Yes, 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!

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  5. David, 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.

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    1. I 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!

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    2. Thanks so much, David. Have the most wonderful time in Sicily!

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  6. Wonderful recipe! I must try it!

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  7. Looks delicious and effortless! Yum. Nothing better in the summertime, or ANYTIME FOR THAT MATTER, sorry Mark, than plain vanilla ice cream.

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    1. I do love plain vanilla ice cream, Laura - if it is good, it is the BEST!

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  8. What a great recipe, I have an old ice cream maker but I have to try making it your way without using my machine.

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    1. I 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.

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  9. Miracle served in a chalice ! Love it !

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  10. Too 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.

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    1. I’ve made those with sweetened condensed milk and find them too sweet! This one, according to Goldilocks, is just right.

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    2. I 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!

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  11. I 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!

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    1. Yeah, the work out is brutal! But worth the results!

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  12. Jill 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!

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    1. I 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!

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    2. Wow - 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!

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    3. We 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.

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  13. A no-churn ice-cream? I'm sold!(Also, I can't believe that someone doesn't like sweets- I have a definite sweet tooth)!

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    1. I agree Fram but have come to embrace that the fewer sweets for him, the more for me!

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  14. Such an unexpected and somehow retro ice creams it sounds lovely :)

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    1. Your recent post on Basbousas made me think that a version of this ice cream using those flavors would also be amazing!

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  15. Wowsers. If Mark ate it and loved it, then this recipe is a keeper. I laughed out loud with your "personality defect" remark. Hilarious!

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    1. Seriously, it is a personality defect… In fact he changed what I had written an added that himself! At least he’s aware…

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  16. Well, 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?!

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    1. Yes, 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.

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  17. David, 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!

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    1. There 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...

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  18. I 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.

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    1. What is it with these men, Emma? Well, as I said, more for us.

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