I'm considering producing ice cream for adults to be sold in bars. the question, however, is how much alcohol can be mixed into it before it changes the consistency?have you ever experimented with boozcream? pls tell me your story
>>22044446not very much. I tried making peppermint ice cream with peppermint schnapps and it never really got thick enough, and started making butter. I do not remember how much, but it was not much more that 1/3 of a cup to one gallon.alcohol won't freeze in an ice cream maker.
I like Campari but Campari icecream sounds terrible
>>22044446you would be better off selling alcoholic syrups to pour over ice cream
>>22044561it may be easier, but it doesn't have any 'wow cool' value
>>22044562it does if you use fancy berries and shit
>>22044564out of question for technical reasons. I can get into the market with something simple and solid or not get into the market at all
>>22044446Sorbet/Sorbetto, fiddle with 'jello'-fication, in or separately. Could make a chewier Cherry fruit alcohol chunk for Cherry Garcia. Sub Irish Cream or replicate it at higher abv.
I think the safest route is simply using a flavorful alcoholic drink just to flavor it with the drink + slight bit of alcohol vaporsit'll be adults only, but not some retarded get drunk sorbet
>>22044574i like the idea, but the real question is still: how much alcohol can be put into 1l/1scoop>>22044578um, this is sort of supposed to be the latter. We're dealing with american tourists here, i have to bend to their preferences
>>22044446It's about 125mL of 80 proof spirit per litre of base... carrying the one... that's about 50mL of ethanol. You also have to keep in mind that water content will change the consistency (might freeze harder), and certain things like kiwi, mango, pineapple, blueberry, papaya, and citrus will mess with the proteins a bit.It also seems to amplify bitter and herbal flavours, so you'll have to dumb down your gins, amari, absinthe, chartreuse, fernet, ango etc.
>>22044446Who the fuck puts Campari in ice cream?
>>22044632Lunatics... people who like americanos and negronis... It would absolutely work as long as you were expecting bittersweet.
>>22044629is it still pleasant to lick?also, doesn't the fat mess with alcohol? i'm not good at chemistry but i do remember this mix should produce esters>>22044632perverts
>>22044649I literally made a niggeroni a few hours ago, but I still wouldn't want that bitter shit in my ice cream.
I’ve been meaning to make an ice cream float using a stout for like a decade now I really need to get on that
>>22044653You're mixing them cold. It might make sense with how rum and minty flavours get amplified, but for the most part, your milkfat shouldn't be liquid long enough to contribute too much. Armagnac-Rye Sazerac ice cream was pretty good, but I think the orange zest did a lot of heavy lifting. Martini ice cream wasn't great. Mai Tai was fucking stellar, but of course it was.
>>22044693Did you use a machine? Or manually with specific tools?
>>22044892a machine - nothing too fancy, almost like a cement mixer inside an ice box.
>>22044684>ice cream float using a stoutinteresting. What flavor ice cream? I'm thinking salted caramel with burnt fig.
>>22044936>>22044684guinness or sweeter, and don't go nuts on the caramels and whatnot or it will make the beer seem bitter or even acrid in comparison.
>>22044446I imagine booze ice cream would be much better as a sorbet. Also pretty sure it exists already
>>22044571its way easier to get into the market with syrups/bitters/concentrates since they arent regulated like food and drink and have uses outside a novelty dessert but good luck.
>>22044600>how much alcohol can be put into 1l/1scoopalmost none. even tiny amounts of alcohol will prevent the cream from freezing. also, you are now aware why alcoholic ice creams aren't already on the market.
I'd love to try a rich rum raisin ice cream that's so intense it could get you drunk, or a sorbet that tastes like frozen piña colada.
>>22044693>your milkfat shouldn't be liquid long enough to contribute too muchThat slows down the reaction so he'll be fine if he eats it right after freezing it. But the longer it sits the worse it will get. If he keeps it in the freezer for even a day or so there will be problems.
>>22045382>sorbet that tastes like frozen piña colada.Isn't that just a frozen piña colada?
>>22045385what sort of problems?
>>22045385It's not like I was making these things a spoonful at a time. The litre tubs would last at least a week. No real problems to report. Looking closely at it, it looks like some ethyl palmitate would occur, but it tends to give a creamy texture and a mildly vanilla flavour... so I think freezerburn would happen before the glycerol-ethanol swap ruined the ice cream.
>>22044446Not nearly as much as you can fit in a popsicle.
>>22044446Enough. If you are a Real Man you will know with your eyes and the weight
>>22045488but if you're one of them fake men, it's 50mL of pure ethanol per L of ice cream custard base.
Young adults aren't into alcohol these days. Make marijuana infused ice cream, or CBD for those places where rec pot isn't legal.
>>22045619make an icecream that doubles as a 2 bedroom semi-detached bungalow
>>22045629Zoomers don't actually want their own homes, despite what they say for appearances. Anyway, unless it was made of Walmart ice cream sandwiches, the bungalow would melt.
>>22044446The typical serving temperature of ice cream is around -12 to -14C. That's about the freezing point of a 25% ethanol/water mixture. If you serve at -20C you could go up to 35% or so.That's for mostly clear spirit. Sugar or other additives which would also affect the freezing point.
>>22045685make an icecream that doubles as a sense of hope for this poor sod
>>22045719thanks, that's really usefulany idea where i could find some graphs/calculators for more complex mixtures? also, would -20C icecream still be lickable?
>>22045729Now we're back to infusing it with THC.
>>22045985that's a temporary exaggeration of creative abilities at best
It will affect the consistency even in small amounts. It does the same thing as sugar, it lowers the freezing point of the mix making the ice cream softer. But it's much more effective. Each gram of ethanol will cause as much freezing point depression as 7.4 grams of sucrose (the ratio of their molar masses). At 2% ethanol (by mass), you're already getting as much freezing point depression as with ~15% sugar, which is a fairly typical amount of sugar. A typical base will have around 22-25% of this "sucrose equivalent freezing point depression", also referred to as 220-250 PAC in the nomenclature. So beyond 1-2% you may quickly get too much FPD and end up with excessively soft ice cream unless you reduce other sources of FPD like sugars.Note that these are mass percentages. For conversion, pure ethanol is 0.789 g/ml, so 100 ml of 40% abv. whiskey would contain 31.6 g ethanol. Spirits are about 0.94 g/ml, so that 100 ml would weigh 94 g.
>>22045719A phase Diagramm? In my cooking board?
>>22045487all this edible alcohol stuff is nothing but a novelty. even when I’ve taken several jello shots back to back I’m never like “damn I’m drunk”. it doesn’t cause intoxication, and it definitely doesn’t add anything desirable flavor wise
>>22046677It depends what you're doing with the jello shots...but if you're regularly trying and failing to get shittered on them, the problem might be that you just need a mickey of everclear and a shitty disposition. You can set gelatin in the amount of water that shaking or stirring with ice would introduce to a drink, and once that's begun setting, it will absolutely congeal a 60 proof cocktail. You'll probably want a good splash of simple so your brain and stomach can find a happy balance between alcohol and jello, but you can absolutely set a boulevardier aspic in tangerine peels, or kamikaze jelly in candle molds using (pitted maraschino) cherry stems as the wicks
>>22044450It's been done. I tried some 25 years ago in Minnesota from some guys who made it work and were trying to market it. Theirs was like 15 proof I think. I couldn't get it to harden very well just pouring booze in and making ice cream of course. I'm sure someone has sold booze ice cream by now since it's possible. Laws and where to sell it were their concerns. The midwest was strict when I was there. We had to drive to Wisconsin after certain hours and grocery stores had really weak beer for sale.
