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!)

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