Absinthe And Raisin Ice-Cream – a delicious recipe with Heavy Cream, Egg Yolks, Milk, Salt, Sugar, Absinthe. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Set up an ice bath by placing a 2-quart (2-liter) 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 into the bowl. (I didn't do this over a waterbath.)
2
In a separate bowl, stir together the egg yolks.
3
Heat the milk, salt, and sugar in a saucepan over low heat. 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. Strain the custard into the cream. Stir over the ice until cool, then refrigerate to chill thoroughly, preferably overnight.
5
The next day, stir in absinthe just before churning. Freeze the custard in your ice cream maker according to the manufacturer's instructions. Once churned, stir in the raisins.
396
kcal
Calories
30
g
Fat
21
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Heavy Cream, 3 whole Egg Yolks, 1/2 cups Whole Milk, 1 pinch Salt, and more.
Yes, Absinthe And Raisin Ice-Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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