welcome friends welcome back to the
kitchen today we're going to do another
ice cream recipe
and this one i'm pretty excited about
because we're going to use absinthe um
it's going to be an anise
flavored ice cream because anise is the
major flavor component in in absinthe
and if you're worried about using
absinthe
because it's got alcohol in it you don't
want to put alcohol in your ice cream
i'm just going to remind you for a
moment that vanilla extract is 40
alcohol so anywhere that you're using it
now in your baking or
in making ice cream that alcohol is
already in there
so using absinthe really isn't much
different
because alcohol is a great way to carry
flavor it extracts flavor and it carries
it
extremely well and that's why it's used
in all of these other flavorings
so it's in a lot of things that you
already eat and you probably aren't
thinking about it because it just
doesn't come to your brain
which means i'm also going to explore
some of these other liqueurs
as flavoring agents for ice creams in
the future
so in this pot i've put whipping cream
and milk this is
skim milk powder i put that in because
it is
high in protein and that protein gives
us a smoother
texture in the finished ice cream i'm
also going to put in a little bit of
corn syrup
because corn syrup is an invert sugar
invert sugar
changes the temperature that water turns
to ice crystals and it makes the ice
crystals smaller the smaller the ice
crystals
the smoother your ice cream these are
tiny little tricks that help you make
ice cream at home
that is as good or better than anything
you'll get at any ice cream shop
so i'm just going to stir this together
over medium-high heat i want to bring
this up to
probably 160 170 degrees fahrenheit
in here i have five egg yolks and to
that i'm going to add sugar and we'll
just whisk
this together okay the milk and cream
mixture has come up to a really good
temperature so now we
temper the egg yolks a little bit of
cream at a time whisking furiously
a little bit of cream whisk
spill everywhere at the same time i
always do can't get away from it
mostly because you don't want to put the
milk the hot cream in too
quickly you don't want to uh you don't
want to scramble the eggs
so that's good enough put the pot
back on the heat and put this mixture
back into the pot now we want to bring
this up to 170 degrees
fahrenheit at that temperature you've
pasteurized the egg
and you've also created the custard
texture that we're looking for
in the finished ice cream so we've
reached 175 i'm going to pour this back
into the glass jug and i'm going to let
it come to room temperature before we
add the absinthe
okay the mix has cooled down quite a bit
maybe not quite room temperature
but i did want to bring it down from
that 170 degrees because i didn't want
to drive off the
volatile flavor compounds from the
absinthe
you should always do the same thing when
you're putting in a flavoring extract
especially like vanilla let it cool down
before you put it in
just so you get the full flavor so i'm
gonna do
that's two tablespoons
let's do somewhere between three and
four not enough to uh
knock your socks off but enough to get
the flavor in there
so i'm gonna stir that together i'm
gonna put this in the fridge and i'm
gonna let it
chill right down i'm probably not gonna
come back to this until tomorrow
before i put it into the ice cream
machine
and once everything is cooled down we
just put the
mixture into the ice cream freezer give
your mix a really good stir before you
pour it in
just so there aren't too many clumps
and away we go and when it was halfway
frozen i tipped in some chocolate chips
and maybe a few more
ice cream that's you know there's no wax
listed on our swix it's so hot in here
it's over it's over 40. so our wax thing
says that there's stinkers yeah stop
talking eat it's melting
ice cream mmm as refreshing
yeah but not really sweet
no but i'm having a hard time putting my
finger on the flavor it's like i
recognize it
absinthe why would i recognize absinthe
as a flavor
where else would i find it
anise so the main flavor in absinthe is
anise
okay so that's why it's the anise part
and there's also fennel
in it as well okay wormwood
and
as he runs off to the ingredient list
and 67.5
alcohol all right so the very best kind
of ice cream but it's super smooth
it is super smooth so there's a whole
bunch of reasons because we put in the
invert sugar and we put in the milk
powder
but that alcohol content really makes it
smooth what okay
so then what do you call this ice cream
i mean do those things that you put in
there all make a specific drink or
no no i didn't think of that
cocktail ice creams yeah okay
don't steal that idea until i can make
some
you know i'm sure someone else is
already doing everything
there's nothing new absolutely nothing
new this shows up on a whole bunch
of ice cream parlor ice cream lists
as crazy things and as i did research
into it
they're just adding anise and and fennel
they're not actually using um absinthe
absolutely because in a lot of places
absinthe is still
regarded as something that you shouldn't
drink well my ice cream is almost gone
so clearly i like it so
thanks for stopping by see you again
soon
you