Adapted from another recipe I saw. The key change I did here was use a low carb (actually no carb) substitute for sweetened condensed milk. Thus, there’s a two-step process here, the first making the sweetened condensed milk substitute, the other making the ice cream itself.
Ingredients (Sweetened condensed milk–actually cream):
- 2 1/2 cups heavy cream
- 4 Tbsp unsalted butter
- 3/4 cup sugar equivalent of the sweetener of your choice (I use Splenda/sucralose)
Put the ingredients in a 2 quart saucepan. That may seem large for the amount of material but you’ll need the space as the heavy cream tends to foam up quite a bit as it boils.
Bring it to boil over medium heat. Stir occasionally. Boil until the total volume is reduced to 2 cups, probably about 30 minutes. I would periodically remove it from the heat stir it to break up the foaming, then pour into 2 cup measuring cup. If it filled the cup while still having a significant amount of liquid in the pan, I poured it back and returned it to the heat.
Once it is reduced, transfer to a heat resistant container and place in the refrigerator. It will thicken as it cools. It should be ready to use in about an hour although it may be convenient to make it the day before.
Ingredients (the ice cream)
- The sweetened condensed milk substitute described above (you can use a can of actual sweetened condensed milk if you’re not concerned about low carb–the 2 fl oz difference between the can of sweetened condensed milk and the substitute made above is not critical)
- 1/2 cup absinthe (or your spirit of choice).
- Dash salt
- (optional) Anise seed, about 1 tsp
- (optional) green food coloring a few drops
- 2 cups heavy whipping cream
in a large mixing bowl combine the first three (and the two optional if used) ingredients. Set it aside. For the absinthe, I used the bitterest of the varieties I have on hand, “Mephisto” absinthe. I thought that it would go well with the extra sweetness. And, to be honest, I used quite a bit more than in the original recipe on which I based this which appeared to use just a couple ounces.
In another mixing bowl of at least 6 cups capacity beat the heavy cream until it is a good, stiff, whipped cream.
Fold the whipped cream into the bowl with the other ingredients until well combined.
Transfer to a freezer container, preferably something with a tight lid, and place in the freezer until frozen (2-4 hours at least).
Because of the alcohol content of the absinthe it won’t actually freeze solid. You’ll end up with a very soft ice cream that tastes absolutely wonderful. Makes about 6 cups.
Protein 0 g/cup, Carbs 0 g/cup, Fats 34.5 g/cup
Note that a 1 cup serving contains just about 3/4 ounce of absinthe and since absinthe tends to be on the strong side of spirits, please enjoy responsibly.