WINTER · NOVEMBER 12, 2026 · WEEK 45
Anise and cream, with the sweetness of a cooked custard and nothing to hide behind.
Ouzo Gelato turns the anise spirit of Lesbos into a custard base that tastes like licorice and cream without any of the harshness. We use a 40% ABV ouzo, kept at a conservative dose, and let the sugar and dairy carry the structure. Technique matters here more than usual, because the anise is sharp and wants restraint. The base stays simple so the ouzo can speak. We ate our way through Greek gelato on our trip to Greece and came home with ideas for a few recipes. This is one of them.
For the science behind how a spirit like this interacts with a frozen custard base, see our complete guide to alcohol in ice cream. For the freezing points of anise spirits, see the alcohol freezing point chart.
Why Ouzo Works in Ice Cream
The base is a custard built on ultrafiltered lactose-free whole milk, heavy cream, egg yolk, and granulated sugar. Sugar does most of the freeze suppression and gives the scoop its softness. The ouzo sits in the base, not in a fold-in, so the anise shows up in every bite. Salt lifts the cream and keeps the anise from reading flat.
What You’ll Taste
Anise first, bright and a little herbal, then the cream and egg custard underneath. Sweetness comes in mid-spoon and stays clean. The finish is cool, with a faint warmth from the spirit that never turns hot.
