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WTF – Alcohol in Ice Cream: A Shot at the Perfect Boozy Scoop
Adding alcohol to ice cream adds nuance, complexity, and scoop-ability to an already delicious ice cream recipe, but there are complications that arise when tackling this at home. With the help from Polysorbate 80, we’ve solved the melting problem while also creating 3 fantastic alcoholic ice creams, a maple bourbon pecan, eggnog and rum, and limoncello ice cream. Join Scott and Janie as they show you how it all comes together on this week’s episode of WTF!
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About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
8 Comments.
I enjoy all of your weekly recipes. Thanks.
My favorite ice cream was vanilla with B&B.
Can’t wait to try this. I make a version of the Tumbleweed ice cream dessert from the old restaurant Steak & Ale. It is flavored with Crème de Cocao and Kahlua. It always melts so fast. Fonally, I know how fix the melting problem! Love learning new things from you!
Oh yes, I forgot to say I serve the Tumblewerd Ice Cream in homemade Cocolate Walnut Meringue dessert shells. So good! Have used them as a parfait as well.
Oh yes, I forgot to say I serve the Tumblewerd Ice Cream in homemade Cocolate Walnut Meringue dessert shells. So good! Have used them as a parfait as well.
I’d love to make a white Russian flavor ice cream!
These recipes are awesome! I will need to try this
I can’t wait to try this product! I would say my favorite is a maple bourbon ice cream 🙂
I have made beer, apricot (using the mash left over from wine making) and merlot ice creams. There was quite a buzz from the apricot, but chocolate merlot is my favorite.