Alcohol and ice cream: Help a Mormon out!
I am making ice cream for two and my husband and I never seem to be able to eat it all before it gets rock hard. From the research I've done, it looks like I have a few options. I really don't want to use a ton of sugar or a ton of fat, so it looks like my best bet is using alcohol to get the ice cream (or sherbet, or sorbet) to stay soft enough to eat.
But, I'm a teetotaler and I know nothing about alcohol. I have two questions:
1. What is the best neutral alcohol for ice cream? (I'd like to use the same type in my chocolate ice cream and my blueberry frozen yogurt.)
2. If I use enough alcohol to get the ice cream to stay soft for a few days, will it have a strong alcohol flavor? Will I get drunk off the stuff?
Just kidding on that last part. Any info or tips would be much appreciated.
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19 Comments:
Vodka should serve your purpose nicely - it's relatively flavorless, but should do the trick. About 2 teaspoons per quart is what I use in sherbet, and won't be enough to taste or get a buzz from.
But it won't compensate for not enough sugar, so make sure you aren't cutting back too much on the sugar.
cyberroo at 3:16PM on 07/09/09
Lol, I'm a fellow non-drinking mormon, and I often wonder what I'm missing, not being able to use wine or spirits in my cooking. Though I suppose I could do long braises without getting smashed
Beanalicious1 at 4:02PM on 07/09/09
Alcool is kinda rare but is a strictly neutral alcohol. I can get it on my local liquor control board store (I live in Ontario, Canada) but I suspect that you could potentially order it from a liquor store.
Maureen at 4:04PM on 07/09/09
@cyberroo: Thanks! And I put in as much sugar as the recipe calls for.
@Beanalicious1: Hey, if I can put in two tablespoons of vanilla, I think I'm okay with less of other liquors.
sorahatch at 4:36PM on 07/09/09
that is because vanilla extract is made of alcohol. lol.
blizcheetah at 8:52PM on 07/09/09
blend a few jiggers of brandy and a few scoops of ice cream in a blender
pour into glasses
whipped cream on top
sprinkle some nutmeg over the whipped cream
for Poultrygeist's Brandy Alexander
Poultrygeist at 9:03PM on 07/09/09
I made a toasted almond milkshake (amaretto and kahlua with vanilla ice cream).
Instead of vanilla extract can you use liquers? I think a raspberry or orange would be great with the chocolate. I don't know what to mix with blueberry though...
gingercookiewithlime at 9:34PM on 07/09/09
Ok, this is new to me. I know mormons don't drink alcohol, or for some, even coffee, but no using booze for cooking? Really?
sailordave at 9:42PM on 07/09/09
@ sailordave
Cooking rarely cooks much of the alcohol out, unless it is an extended cooking time (there is a chart somewhere) I find it to be a good practice to avoid something entirely if you're going to avoid it at all, if that makes sense. I had an abusive alcoholic grandpa, and if it weren't for my religious beliefs I still would not drink alcohol on account of the trauma my mom (and eventually me) received due to alcohol abuse.
That said though, I would love to stock up on some liqueurs and wouldn't mind trying my hand at some coq au vin :P I have also been known to make a mean beer brat :D
Beanalicious1 at 10:04PM on 07/09/09
If you make an ice cream that has a custard or pudding base and it's a bit thick when you freeze it, it should stay creamy without as much fat. But it's called ice CREAM for a reason. I find that usually half-and-half gives me the best result, but I don't worry overmuch about the fat content.
Even if your ice cream has that custard base, though, it will get hard. Not hard like an ice cube, but pretty firm. Ten seconds in the microwave or a few minutes on the counter will soften it. Just don't it melt too far if you're letting the whole container sit out, or the texture will suffer the next time you have some.
dbcurrie at 11:30PM on 07/09/09
@ poultrygeist & gingerlimewith cookie: yowsers...first i hear about a toasted marshmallow milkshake on a different thread & now you guys whip out brandy alexanders & toasted almond milkshakes?! i'm about ready to make my stomach hurt reallllly badly this weekend...it's gonna be so delicious!
gastronomeg at 11:10AM on 07/10/09
Thanks everybody. This liquor store virgin is off to get some vodka. Wish me luck!
sorahatch at 2:19PM on 07/10/09
What about adding Baileys Irish Cream to your chocolate ice cream? Best combination ever if you ask me.
Hillary
Chew on That
Chew on That at 3:05PM on 07/10/09
Vodka is definitely the right flavorless choice. In my experience you can go up to 2 tbsp in a batch. If you want a great general ice-cream-making resource book, The Perfect Scoop covers everything beautifully. Happy churning!
jm chen at 5:23PM on 07/10/09
I usually use vodka in mine - if you don't drink or use alcohol often it's definitely they most useful form of alcohol to have around, aside from maybe some cooking wine. I do keep quite a few different types of alcohol around, though, so I find if I have something that matches well with the ice cream flavor I use the flavored alcohol - blackberry brandy in a Meyer lemon-blackberry ice cream, Tia Maria in mocha, rum in coconut-banana, etc.
VerySmallAnna at 2:34AM on 07/11/09
Sorahatch,
99% of ice cream recipes do not contain alchohol for a reason, it doesn't need it.
YOUR ICE CREAM IS HARD BECAUSE THERE IS NOT ENOUGH SUGAR, PERIOD.
THATS IT.
NO, IM SERIOUS, THATS IT.
(anyone that tells you otherwise is misinformed, and dont let them tell you it prevents ice crystal formation, that is due to unstabilized water content, but thats another thing)
try:
300 g sugar
80 g milk powder
300 g cream
850 g milk
*whisk milk powder/sugar together to prevent lumps
*whisk into cream/milk mix.
*warm just to dissolve sugar, DO NOT BOIL
cool and churn.
this is a VERY simple recipe that can be flavored any number of ways.
fyi: ice cream doesnt have to have egg product to be classified ice cream...otherwise you would be eating ben and jerrys "frozen flavored dairy product with sugar and stabilizer".....
sugar007 at 10:46AM on 07/11/09
and this way you won't have to explain to your bishop why you were at the liqour store at 3 in the afternoon with a handle of cheap vodka....
sugar007 at 10:52AM on 07/11/09
But if you run into your tee-totalling bishop at the liquor store, doesn't he or she ALSO have some explaining to do.....? Well, I guess if you can't drink alcohol, ice cream is a great vice to develop!
Maureen at 11:21AM on 07/11/09
The hell with ice cream, my vodkas going in a bloody mary :-)
dmcavanagh at 11:31PM on 07/11/09