08-04-2007, 10:09 AM
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Executive Chef
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Alcoholic Ice Creams
I mean, as opposed to alcoholic beverages.
There's a new line of high-end ice cream here being marketed as 'adult ice cream'. All the flavors have pretty significant alcohol content. For example, they have a B-52 flavor that's vanilla with Bailey's and Kahlua. Boy, I could really taste the alcohol! They sell the ice cream by scoops as well. Naturally I don't think they sell to minors. I want to make my own to serve to guests after dinner! However, as I know alcohol retards freezing, what's the technique or does anyone have a recipe they can share? Thanks a lot!
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'It is the time you have wasted for your rose that makes your rose so important.' - Antoine de Saint-Exupery Last edited by Chopstix; 08-05-2007 at 01:11 AM. |
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08-04-2007, 09:53 PM
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Certified Pretend Chef
Site Moderator
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Sorry I can't help. You can get away with small amounts for flavor, but I've never tried to use more.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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08-06-2007, 10:47 PM
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Chef at Large
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Sounds odd, if it had a lot of the grand dads cough medicine in it, it would not set up to be ice cream. The highest proof "Adult Slurpees" I have had are 150 proof, but like I said, more of a slurpee...Wet Willies of Savannah Georgia, how I miss you.
Like Andy said, a small amount added to your base might do the trick, but I would suggest a liquior versus a spirit.
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-----Silence is golden, Duct tape is silver.----- |
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08-07-2007, 11:35 AM
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Certified Master Chef
Site Moderator
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Do you think they use a flavored extract as opposed to the real liquor? I know our restaurant supply store has a huge supply of flavors (I think primarily for coffee) with a large amount of alcoholic flavors.
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-A balanced diet is a cookie in each hand. |
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08-08-2007, 05:39 AM
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Executive Chef
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I'll have to ask them about the % alcohol content of their product next time I pass by.
I read somewhere that through some technological breakthrough, a particular U.S. company has been able to successfully combine alcohol in ice cream making. PA, I don't think they were using just flavor extracts. I felt the alcohol hit just from a teaspoon for flavor sampling. Some recipes on the web I was looking at calls for burning off the alcohol in the liqueur before adding to the ice cream mix. That's not what I'm looking for. I want the hit! :-P
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'It is the time you have wasted for your rose that makes your rose so important.' - Antoine de Saint-Exupery |
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03-08-2008, 07:30 PM
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Assistant Cook
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to get the most flavor out of some alcoholic products, you can try reducing them. Just careful with beer, it becomes something comparable to angosutra bitters. :x
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