Absinthe Adult Ice Cream Recipe

[@donklesa6040]

Absinthe makes the heart grow fonder. (I'm so, so sorry)

[@hoilst]

"Through this gin palace Alice wander, Absinthe makes this take grow fonder. This must be the rainbow's dead end..." kzbin.info/www/bejne/oZzOeICCpbN0opI

[@fatlacesthedon]

Don't you dare apologize for that beautiful pun, you've won the internet today Donny

[@wemblyfez]

Groan!....but I chuckled....

[@sharlondsilva]

Painful but i appreciate the effort

[@lesliemoiseauthor]

Bwahahahahaaaaaa!

[@igggaming9871]

"Not enough to knock your socks off" That just sounds like a challenge to eat more ice cream.

[@Rawwbot]

Sounds like the Whiskey Cake i made, 2 Slices and you where over the Limit to drive a Car (0.8 Promille here in Germany) ...

[@SebbeDK]

A white russian ice cream sounds like a good idea!

[@Syndicate_01]

An ice cream parlor here in the Northeast USA has been making that for decades (though non-alcoholic). It's delicious either as a milkshake with a shot of coffee syrup in it, or just served in a bowl maybe with a little drizzle of real chocolate sauce and whipped cream.

[@apathetk]

Isn't that just coffee ice cream? Or is this a whoosh moment?

[@nellgwenn]

The Dude would abide that.

[@cavaronev4869]

How about a long iseland ice cream...

[@Syndicate_01]

@@apathetk No, actually. If you have actual White Russian ice cream it tastes much more like a sweet cream vanilla / coffee ice cream hybrid. At least that's how it's done in my part of the world.

[@tskmaster3837]

Glen being absolutely giddy when an experiment succeeds is why I subscribe to this channel.

[@davidmccleary5540]

He's just like the old ABC Wide World of Sports. The ecstacy of victory and the agony of defeat.😁 I'll give him credit, its usually victory ✌

[@Katilette1]

We need more of these “cocktail ice creams”!!! And maybe some cocktail recipes using absinthe

[@Vykk_Draygo]

Remember when Ben & Jerry's used to make Dublin Mudslide? I miss those days.

[@houngandave]

there are quite a few drink recipes already - absinthe frappé, corpse reviver #2, sazerac, come to mind.

[@Katilette1]

But it’s so much better when glen does a video on them. He has a few videos up but all the drinks only included a dash or so of absinthe. And thanks for the info! I might have to look elsewhere for those mentioned drinks 🍹

[@wemblyfez]

I WANT Julie's perfect sense of timing...

[@DaveTugwell]

perfect sense of timing? its edited she clearly was called down when it was done or ready

[@dvillebenny1445]

Bless her heart she floats in like a butterfly and we know everything will taste great.

[@marylegan2046]

She has the best job.

[@kchaystack]

There is a whole recipe book called Ice Cream Happy Hour, that has 50 ish different cocktail based ice creams (that use real booze). The White russian is amazing,

[@Curiosity-NZ]

One of my signature ice cremes is port ice creme. I used to have it on the menu when I had a restaurant. My customers could never get enough.

[@hoilst]

Ah, Absinthe Ice Cream: the dessert of choice for the ennui-riddle Generation Perdue artist in 1920s Paris.

[@ScrewedTimeLord]

I made this recipe!! Well, sorta. I checked my local liquor stores and they didn’t carry absinthe, sadly. I decided to opt for a mint ice cream instead! I mixed 1 cup of the heavy cream and all the other ingredients in a pot, made my Creme anglaise with only 3 egg yolks (for me personally it feels like a a bit of a waste to use half a carton of eggs on a quart of ice cream) and while it was still hot I infused the mint into it. When it cooled I added the other cup of cream so as to get some of that fresh cream flavor. And WOW was this the absolutely best textured ice cream I’ve ever made, both as soft serve and when it was fully frozen. It was smooth and rich but didn’t have that lingering unpleasant mouthfeel that egg based ice creams can sometimes have. Oh, and the sweetness level was absolutely perfect. This is probably the first ice cream I’ve made (and I’ve made quite a few) where I think the final product was better than store bought in all ways (it’s easy to get a better flavor, but not really a better texture or more reasonable sweetness; most recipes call for at least 3/4 cup sugar). Fantastic recipe as usual Glen! I will definitely be using this recipe as my go-to-with my changes of 3 yolks and an added 1/4 tsp salt.

[@microtasker]

After eating this ice cream, one may become Absinthe minded.

[@lesliemoiseauthor]

Very punny.

[@Ottawa411]

A spiced rum ice cream-root beer float. That sounds really good. I'm still looking for a cheap ice cream maker. Anything I found locally was sold out.

[@wemblyfez]

Oh man, root beer float! It's been years (no root beer here in France). Never had it with rum ice cream sounds lovely; must try it.

[@Ottawa411]

@@wemblyfez I drink different types of rum, but recently I've been drinking Kraken spiced rum with root beer. This reminded me of root beer floats. They were a favorite of my as a child. We got them at an ice cream shop when we went to the beach at a place called Grand Bend on Lake Huron in Ontario. Watching this channel often involves some nostalgia for me.

[@NoZenith]

He does do an ice cream recipe that doesn't use an ice cream maker! It didn't come out too long ago but I remember watching it

[@ThePyrolith]

Looking forward to watching your adventures in cocktail ice cream!

[@jacobbarber9026]

I live next to an ice cream parlor that’s got a Manhattan, a Maple Bourbon Pecan, a Chocolate Cabernet, and a Tequila Chocolate Mole. The possibilities for cocktail ice creams are endless! And delicious!

[@VandrothSoryn]

Julie: ...cocktail ice cream? Glen: HOLY S**T YOU ARE A GENIUS You could make a Last Word ice cream with that chartreuse... A White Russian ice cream is a no-brainer too

[@ziginox]

A "nuts and berries" (Frangelico, Chambord, and heavy cream over ice) is delicious with ice cream instead of heavy cream. I imagine a White Russian would be equally as delicious.

[@kane2742]

A local ice cream place makes a brandy Old Fashioned ice cream.

[@itatane]

Ooh, so many ideas! French Connection ice-cream, Armagnac and Amaretto. Or maybe Licor 43 and Kahlua (sometimes called a Canary Islands Coffee). Using liqueur in ice cream can really ramp up the flavor, and the alcohol inhibits ice crystal growth. (I made some sweet roll ice cream the other day. Cinnamon ice cream, with Butterscotch Schnapps and chopped pecans.)

[@bear4221]

Ice cream, yummy. I could see a vanilla episode that could tie into a soda pop episode for floats. A smooth summer treat.

[@jacobmclerran-fogle731]

Please make Jagermeister’ cold brew into ice cream!

[@kgued]

I like to imagine whenever he puts something under the counter that he's throwing it away

[@imac84]

He did a behind the scenes video tour of the studio within the last year that you should check out if you want the curtain pulled back. You'll never look at the kitchen the same way!

[@ferretneck]

I like to think he's just throwing it on the floor

[@annharper8342]

Dobie the house elf does the dishes

[@mikerichards6065]

I rather hope there is a very large, very happy dog down there licking all the bowls clean.

[@bokkenka]

@@ferretneck There's a plastic bin to his right (screen left) that dirty dishes go into, and a garbage can to his left (screen right, under the stove top).

[@Relaxiknowarchie]

"Cocktail Ice Cream" Ideas..... I've been playing around with making a Pina Colada ice cream making the custard from half cream, half coconut milk, and adding half a can of crushed pineapple during the making. The two times I've made it turned out pretty tasty! I'm going to try your powered milk and corn syrup to make it a little softer next time.

[@theresaobrien6730]

Looking forward to your cocktail icecream series!!🍦🍨

[@danfadden4788]

We definitely need a cocktail ice cream series!

[@figmo397]

There’s an ice cream place in San Francisco called Humphry-Slocombe that sells an ice cream called “Secret Breakfast” that’s bourbon and corn flakes-flavored-and it packs quite a punch!

[@haveyarncreationswitherin9649]

My mom would love this! She loved licorice and used to make homemade Kahlúa ice cream. I might use the mini chocolate chips though.

[@kblah]

This video is giving me flashbacks to university when my friends wanted to go out for hard ice cream after seeing a movie. I kept insisting that I didn't bring my ID with me, and after much confusion I came to the realization that hard ice cream is just regular ice cream. But now, thanks to Glen, I can rest easy knowing that my version of "hard" ice cream is a real thing.

[@dontclickhere4414]

I have also seen other chef's use gelatin in the ice cream to make it smooth and reduce the ice crystals.

[@ChrisLerouxDesign]

He's done this. Check the jello ice cream video.

[@jamesblackburn934]

Great stuff. There were spirit ice creams when I was in Germany twenty years ago. Haagen Dazs even has some in their line.

[@BundyPoppy]

I made this, Lovely. Then I made Chocolate Icecream using a Chocolate Liquer, also lovely, Now I have just used Green Chartruse, it's just gone into the freezer, licking the spoon I think it tasted better than the other 2.

[@sylvaindupuis5595]

When I was in Belgium, I visited the coffee shop attached to the Westvleteren Abaye, produver of what was considered the best beer in the world. They served ice cream whit a beer syrup. It was quite good, but I guess most of the experience was being served one of the most rare beer served that way. Ok, I have to admit that the syrup was made with the 6°, not the 12°, but it's still quite rare anyway.

[@snitsch68]

This brew was nicked name "fairy green" well in France as far as I'm aware. Long banned/prohibited due to its very high degree of alcohol (reaching +/- 70 %) that drove the people mad, it was re-introduced to us about twenty years ago but with a lower degree of alcohol. Absinthe was also symbolic of people who suffered from alcoholism and poverty in the 19th century in the working-class districts of Paris. A-propos their life was brilliantly described in Emile Zola's novel "L'Assomoir" which was the name of the pub where people went to stun (in French "assomer" means knock out) Cheers from France

[@marylegan2046]

Margarita sorbet, Daiquiri ice, Mojito ice cream, yum! the list goes on.

[@moniquemosley2122]

Glenn makes every dish he makes look so easy and delicious. I'd love you to do a Meyers Jamaican Rum ice cream. 😋

[@ferretneck]

1 litre whipping cream, 1 can condensed milk, 2 tblsps vanilla. Whisk until super fluffy. Freeze. Done. Amazing, super creamy no-cook ice cream. Add 1/2 to 1 cup cocoa powder for chocolate.

[@videovuer]

Fun flavor! Interesting about the smooth texture. Party on!

[@LikeOnATree]

SOOOO love this channel!!

[@Jagermonsta]

If you're able to get it, I'd love to see an ice cream made with Bundaberg Rum Royal Liqueur, it's a coffee and chocolate liqueur and it's delicious. Probably the smoothest liqueur ever made. According to me :P

[@Beehashe]

Absinth makes the mind go wander!😀

[@markus.schiefer]

Great idea. I love Absinth and usually go for the 68% Pernod Absinthe(!) which is also primarily anis flavored. I need to give this a try because my favourite ice cream is Malaga with lots of rum.

[@Rulle666]

I would love to try this with Southern Comfort, bet that would be amazing!

[@nellgwenn]

My cousin makes Chartreuse ice cream all the time. It is very good and refreshing.

[@Hittingman]

Cannot wait for the Green Chartreuse ice cream. Used to be my go to spirit.

[@randymack1782]

never thought of trying Absinthe in ice cream, but love absinthe, but so far I think a spoonful of Brandy drizzled over a bowl has been my favorite, also love your Vanilla comment, I do similar to people that dont want to touch alcohol, I remind them it is even in Soda, and almost all extracts & real flavors. as for Anise flavor, I keep a bottle in bedroom to mix in soda and alcohol. as well as in kitchen, I grew up teething using paragoric, so I guess i fell for the Anise flavor as a child

[@MaliohammadDesigns]

I agree with what you said, but cola doesn't contain alcohol anymore, they switched to using other solvents.

[@itatane]

Looks absolutely scrumptious! It also brings back a memory from a looooooong time ago. My grandfather always said the secret to smooth homemade ice cream was powdered whole milk and a healthy dose of alcohol. Licor Cuarenta y Tres (43) makes a heavenly ice cream flavor. I highly recommend you give it a try.

[@LukeEdward]

I audibly said out loud “noooooooo” when the chocolate chips showed up. Other than that, Niiiiiicccceeee.

[@jafizzle95]

I agree. I don't need a broken tooth when I'm trying to eat ice cream. I feel the same way about nuts, might as well be wood chips from a playground.

[@neilcurrey2574]

Here in New Zealand we have a small icecream maker that makes gin and tonic flavoured icream , so yummy.

[@Spaghettaboutit]

Glen love your videos, especially the ice cream, soda, and pizza ones! Here's some advice though - try a soup ladle when pouring the hot milk mixture on to the eggs - it'll give you more control and less stuff to clean up. Ideally the the ladle has a contoured lip for pouring.

[@mariannesouza8326]

Absinthe 🍨 makes the heart grow fonder! 😂

[@evelyngrammar]

I thought the eggs changed ice cream to frozen custard... Looks yummy. Milk powder - what a great idea!

[@colleenmayes9248]

Baskin Robbins sells a flavor called Daiquiri Ice that I've been eating since the 70's.

[@sk3tch982]

It’s definitely my “go to” flavor.

[@haveyarncreationswitherin9649]

I have loved that flower since I was a small girl!

[@DavidCollinsRivera]

Yeah, that's really good; one of my favorites ...though it doesn't taste much like a daiquiri cocktail. I'd like to see Glen's take on it.

[@joantrotter3005]

I like a scoop of daquari ice over a scoop of one of the coffee flavors in a chocolate waffle cone. I think it was usually mocha? It's been years since I lived by a Baskin's and Robin's. Anyway, I stumbled on that combination decades ago as a child, and the woman that worked there wondered aloud who I had been in another life lol.

[@nonstopdemo]

Feel like a good alternate for the absinthe could be Fernet, or amaro if you want it sweeter

[@2packs4sure]

I'm having my morning smoke which today is McConnell's Mature with an Anisette topping and now I'm drooling over that ice cream !!!

[@MiddleEats]

Glen you look so happy that it worked, truly a scientist in the kitchen! Next try out Booza ice cream using Salep, I'd love to see if you like it. I've got a great recipe if you want.

[@pizzapimp8128]

I’ve been adding Bourbon and maple syrup to my Butter Pecan ice cream for a while now 😉. I may need to try the absinthe ice cream. Although, I personally don’t care for absinthe in any cocktails that I’ve tried.

[@Rodneygd]

I see your plan. Start em' off with a little absinth ice cream and before you know it they're in line down at the provincial store. j/k Wonderful videos!

[@traceyrice]

Carmel Bourbon sounds yummy about right now too. 😉💜

[@EliseLogan]

As a note: If you are choosing not to use alcohol in any capacity (for whatever personal or religious reason), you can find non-alcoholic/alcohol-free versions of vanilla - starting, obviously, with dried vanilla beans. But there are a number of companies that make alcohol-free paste and liquid that is actual vanilla, not imitation. Additionally, if you don't want to use absinthe but still want anise-flavoring, you can make an anise tea (with a tiny bit of fennel if you want to be closer) to sub for the volume of absinthe, or simply chuck the star anise in with the custard base to infuse it with anise. Oh, and if you're looking for non-alcoholic things with the flavor of various spirits, I recommend checking out this article for options: www.winemag.com/2020/01/14/12-best-non-alcoholic-spirits/ Good luck!

[@Marielm1]

Yes but honestly, we. want. YOUR. cocktail ice creams. Two please.

[@kevinbrassil9836]

Thanks always enjoyable!

[@houngandave]

query: would golden syrup work as a substitute for corn syrup?

[@obtuse186]

If you don't have Absinthe or if absinthe is too strong but want the same/similar flavour you could use Sambuca instead. Sambuca is anise liqueur at around 38% and absinthe is usually at like 70% and above.

[@evahamrick3282]

I like licorice once in a while never thought to put it with chocolate... Sounds like something I might want to try someday.

[@havokmusicinc]

i bet that chartreuse will make a damn fine ice cream

[@Nomortem]

I think using absinthe and cointreau to do sort of a spin on tiger tail ice cream might be really interesting!

[@briansuxxx]

Glen, can you do an After Dark episode that's Absinthe themed?

[@knittiotsavant]

That sounds good!

[@peter9910]

Great video thanks!

[@ghostshadowcollectibles2256]

That is definitely different and unique

[@fatlacesthedon]

Can we call this "Chocolate chip Euro Trip?" In the early 2000's film "Euro Trip" a group of friends wind up drinking absinthe and having a mild hallucinogenic trip at a rave lol

[@amieinnovascotia3237]

FATLACES THEDON: I expect that bit would be straight out of a Hollywood fantasy. The stuff they sell now is not the same as was available in past centuries. Although I think I read that scientifically there is no evidence that absinthe (being distilled from wormwood) causes “madness”. I suspect some of those artists and writers may already have had issues with sanity.

[@Vykk_Draygo]

@@amieinnovascotia3237 Or that they were drinking spirits that were cut with something other than just ethanol. There was a lot of shady stuff going on, in regards to alcohol, back in the day

[@johnsetter6920]

There is a place in Milwaukee that makes Wisconsin Old Fashioned ice cream. Its very good.

[@butters6295]

I make old fashioned and sazerac ice creams. I strongly recommend you make the old fashioned with a bourbon.

[@Rawwbot]

To Quote "LeatherJacketGuy" from "The Try Channel" Channel: Absinthe makes the Heart grow fonder Another great tasting Ice-Cream with Alchol: Walnut Ice-Cream (with cracked Walnuts) with Rum-soaked Raisins and maybe a little extra rum for the Taste :D

[@cerberus144]

Just call it "Green Fairy Ice Cream"

[@amieinnovascotia3237]

You just reminded me. The Green Fairy! Bravo, Evan. I forgot that’s what Absinthe was nicknamed. Thanks. And you’re right: a perfect name. I may even make it since I do have a very old bottle still around here somewhere. But I’d have to scuttle the chocolate chips. An annoying interruption in texture for me - and I don’t like chocolate.

[@d-fan]

Cocktail ice cream? Will we see a collab with Greg from HowToDrink in the future?

[@Kenjiro5775]

I don't drink because of the Asian flush thing, which is severe for me, but I love the flavors in the dark liquors. Really looking forward to that new boozey ice cream series. 😁👍

[@AriesSupertramp]

That really sounds good. Need to keep that in mind!

[@let_uslunch8884]

Imagine if Degas The Absinthe Drinker was set in the middle of an ice cream parlor instead of getting lit on the street.

[@superman55566]

I love this channel

[@tukicat1399]

Not ice cream weather where I am, but I am very tempted to make some....

[@meganpopple9100]

Alcohol, as a rule, must be frozen to I think around -10 degrees F and the average freezer is usually set at 0 F so the ice cream wouldn't get hard and would stay very creamy.

[@gabrielmorais6871]

Make a caipirinha ice cream. It's basically muddled lime wedges with cachaça (a spirit made from sugar cane), sugar and a lot of ice

[@GregSzarama]

I hate licorice flavour. Can I substitute the absinthe for vanilla, equal proportions?

[@ZachsMind]

Instead of chocolate chips, why not chill a couple naked lemons and nectarines? Chop them up into tiny morsels. Throw in some frozen cranberries. Another possibility would be to replace the chips with tiny frozen limes and cucumber slice wedges. Ooh! Blueberries and raspberries! Actually limes are a must, but then one or two other fruit. Doesn't necessarily matter which unless you're going for a particular cocktail. I'd just use whatever fruit is seasonal that's been used before in absinthe drinks. Some folk like to mix absinthe with champagne. Not personally a thrill for me but might not hurt to try mixing champagne into the recipe. So many possibilities.

[@stevenholton438]

Liquor brings out the experts!

[@JohnReddersen]

Any idea if Nestle Nido Fortificado, which seems to be instant fortified whole milk, would work in place of nonfat dry milk powder?

[@tattooyu]

If you want to jump on the KZbin challenge bandwagon, you make Jeppson's Malört ice cream. Just thinking about it makes me *shudder*. :)

[@Unsound_advice]

With a beer bread based dessert for the other half of “The Chicago-handshake” (A beer and shot of Malört).

[@amartini51]

Malört ice cream - I'll have another (scoop)!

[@irian42]

Pina Colada Ice Cream would be a natural. Like Negroni Granita. How about Gin Basil Smash Icecream?

[@pnwRC.]

Awesome video!

[@meganpopple9100]

Only in very near past was absinthe legal in the US, which is probably why those ice cream makers would just use the flavors.

[@fiona36b]

Yes, Adult Icecream 🍦!!!!

[@chris210]

A friend down in Long Island NY is doing alcoholic icecream float cocktail things, I can't remember as the awkward bugger is on the other side of the pond to me

[@xmozzazx]

Cocktail ice cream! And go!

[@texasceechelle]

Thanks again. Do you have a very low sugar or no sugar ice cream recipe? I’d love to see your version.

[@asaldanapr]

You probably didn’t show your ice cream machine’s brand on purpose, but I’d like to know and also how much does it make. I have an older Cuisinart with the compressor but it has a small capacity like most.

[@Spaghettaboutit]

Glen idea: Absinthe ice cream float with absinthe ice cream?! Or future alcohol cocktail ice cream float in said cocktail? Or maybe move a majority of the cocktail into the ice cream and float it into the base drink - so they don't overlap, but having both the ice cream and the base drink will complete the cocktail...something like that!

[@allieloulou85]

Can you try making mace Ice cream or even McGuiness Ice cream?!!!!

[@handsolo1209]

Could you use Ouzo instead of Absinthe to get the same flavor,?

[@Syndicate_01]

I keep bottles of both in my bar, and I don't want to speak for Glen, but I imagine. The ouzo may be slightly more one dimensional than absinthe but from an overall flavor standpoint I think it probably would work.

[@Booger414]

I can't say I have ever made a cocktail Ice Cream, but I have thought about a mint julep milkshake.

[@retrofuturistic8]

Anise pronounced as a-NIECE rather than ANN-iss. Is that a Canadian versus U.S. thing?

[@obtuse186]

Both are correct I guess but in the UK we say an-NIECE, but for aniseed we say ANN-iseed. Canadian pronunciations are closer to modern English that American for the most part it seems.

[@amieinnovascotia3237]

I’m can’t wait for your adventures with that bottle of green chartreuse. My bottle is still here after almost 50 years. Do they still drink absinthe by pouring warm water over a sugar cube using an absinthe spoon or can I throw out that thing?

[@dudubudubu]

Hi Glen!! I love your recipes! I’m allergic to eggs and dairy, and typically manage to remake your stuff with substitutes but this one/ice cream in general seems kind of tricky to do, given it’s cream based! :D Have you ever made vegan ice cream? If so, do you have any recommendations? Thanks!

[@AnnapurnaMoffatt]

Alcohol (e.g., vodka) also helps prevent ice cream from turning rock-solid. Put in 2 tablespoons after the ice cream has finished churning. This trick doesn't affect the flavour of the ice cream.