Absinthe and Raisin Ice-Cream

Set up an ice bath by placing a 2-quart (2-liter) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. (I didn’t do this over a waterbath.)

In a separate bowl, stir together the egg yolks.

Heat the milk, salt, and sugar in a saucepan over low heat. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the cream. Stir over the ice until cool, then refrigerate to chill thoroughly, preferably overnight.

The next day, stir in absinthe just before churning. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Once churned, stir in the raisins.

Makes about 500ml (2 cups) ice cream.