"Through this gin palace Alice wander, Absinthe makes this take grow fonder. This must be the rainbow's dead end..." ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kkkGMLpNAl0.html
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 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.
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 🍹
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,
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.
@@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.
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!
"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.
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
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.
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.)
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!
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 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).
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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
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!
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.
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.
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. 😁👍
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!
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.
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.
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
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.
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!
Ooh, so if you did this same thing but mixed in some Southern Comfort and maybe finely diced apple pieces, that could be good. Or lemon or lime bits with the SoCo.
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?
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
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.
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.
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!
