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.
7 thoughts on “No-Churn Low Carb Absinthe Ice Cream”
Can be adapted to other potent potables, I assume.
Implied by “or your spirit of choice” in the list of ingredients. Secondary flavorings (like the anise seed used here) would have to vary depending on what you’re using.
True. Missed that line.
Kind of like the recipe I have for wine jelly. (Not low-carb so not sharing here.) I tried it with anything that would jell, including sake and amaretto.
Most were quite good.
I’m thinking spiced rum might make an interesting variation.
I am WAY too giggly at this.. if only because $HOUSEMATE is.. adamantly.. against anything anise/fennel/licorice… and I am.. decidedly not. (Great grandma made cookies that, supposedly, only she & I ate – she “used anise like normal people use vanilla.” Even my more adventurous aunt would NOT even touch them.)
Does eating this ice cream make you murder people?
Just asking. For science.
No. Nor does drinking absinthe.
The famous case that led to the ban on absinthe in Switzerland the guy drank two glasses of absinthe, then went home and murdered his family. What isn’t usually mentioned is that he also several bottles of wine, and more of other hard liquors. But it was the absinthe people were blaming it on. A conflation of things including the French wine industry (an aphid plague in the 19th century had decimated the grape crops leading to people turning to absinthe as the “national drink” of France–the crops had recovered and the wine industry wanted its old position back) and some very bad science indeed led to a concerted campaign of propaganda against absinthe that had little or no reality behind it. We’ve since learned that, no, the active component in wormwood (thujone) is not a hallucinogen. It happens to be a neurotoxin which makes it easier for nerves to “fire”, but you’d have to drink literally hundreds of bottles of absinthe before the amounts would rise to dangerous levels. You’d be dead from alcohol poisoning long before the thujone would rise to dangerous levels. That’s not even considering that ethanol tends to reduce the effects of thujone.
Hell, drinking water in the amounts similar to those required to get thujone poisoning from absinthe would kill you.
It’s the damn myths that will not die.