Alcoholic ice cream is a fine gastronomic expression that blends the tradition of ice cream making with the innovative integration of alcohol. In this article I will try to give you a useful background on the conception of such ice creams, highlighting the pitfalls encountered during balancing and suggesting good practices to achieve good results without compromising the structure of the ice cream and maintaining the aromas of the alcoholic matter we are going to add.
The use of alcohol in ice cream itself is nothing particularly innovative. Classic flavors such as “zabaione” and “malaga”, with their egg-rich recipes and the addition of Marsala or Malaga wine, are historical evidences of this practice. Today, this fusion of old and new is manifested in modern, sophisticated creations that combine the creaminess of ice cream with the complexity of alcoholic flavors. But let’s go into more detail on how to go about creating such ice creams!
The science and art of creating alcoholic ice cream
The use of alcohol in ice cream is not just limited to the addition of an extra ingredient; it represents a culinary challenge and a constant search for balance between sweetness, texture and flavors. The choice of spirits, whether fine wines, fine liqueurs or traditional spirits, plays a key role in determining the flavor profile of each creation.
Creating such ice creams is an art that requires a thorough knowledge of balancing techniques. Alcohol, known for its high anti-freezing power, significantly alters the texture and sweetness of ice cream, making careful management of the proportions and sequence of ingredient additions crucial. Choosing the right sugars and fats, along with the use of specific techniques, becomes essential to achieve a balanced and satisfying final product.
Techniques for making sorbets and alcoholic ice cream
The preparation of alcoholic ice cream is mainly divided into two categories: alcoholic sorbets and alcoholic cream base ice creams. Sorbets, generally made with distilled spirits, liqueurs or sparkling wines offer a unique freshness and light texture, ideal for stronger spirits or bubbles. Cream base ice creams, on the other hand, are perfect for pairing with wines or beers, as well as liqueurs and spirits, creating enveloping and rich flavors.
In both categories, the timing and manner of introducing alcohol into the preparation are crucial.
When making zabaione or malaga, it is advisable to add Marsala or Malaga wine while cooking the egg base, allowing some of the alcohol to evaporate and intensify the flavor.
In the case of distilled spirits such as whiskey, gin, vodka or the like, it is advisable to add them (in small amounts) at the last (at the churning stage) to maintain their characteristic aroma and limit its impact on the texture (which would occur during the ripening stage). An excellent example is my tobacco and peat whiskey ice cream, of which I explain the creative process in this article.
In the case of wines or beers, a reduction is recommended to intensify their flavor, dealcolate them and treat them as a flavor ingredient to add to your base. A good example is my dark beer ice cream with salted caramel and popcorn.
Sparkling wines, on the other hand, can be used almost out of the recipe, added to a granita(such as this American grape granita or elderflower, mint and prosecco granita), or as an integral part of a sorbet recipe, used in place of water in the cold process.
Challenges and solutions: balancing alcoholic ice cream
One of the main challenges in the production of alcoholic ice cream is controlling the anti-freezing effect of alcohol. Alcohol, in fact, can prevent the ice cream from reaching the desired consistency.
In addition, alcohol also has a negative effect on the proteins and hydrocolloids in the recipe. By going to denature them, it impacts the stability of the ice cream structure.
A common solution is to adapt the recipe to balance the presence of alcohol with more fat, such as eggs, or to use specific sugars such as atomized glucose with low dextrose equivalence (e.g., 21-DE) or maltodextrins, which act as a “ballast” in the mixture and help maintain the structure of the ice cream.
In the case of cream ice creams, it is recommended to use a maximum fat matter of 8%, either of dairy origin (cream, milk) or vegetable origin (deodorized coconut fat, cocoa butter), or simply the yolk fats, in fact the alcohol “attacks” first the fat, then the fibers of the mixture and finally the stabilizers.
As for sugars, we recommend opting for sucrose, which brings sweetness and moderate AFP (anti-freezing power) in collaboration with atomized glucose 21 DE, which retains alcohol and increases dry extract. Maltodextrin 18 DE, whose parameters are almost identical, can replace it worthily. In creams its use can be up to 10%, while in sorbets even up to 20% since we have less solids.
Proteins in skim milk powder are an excellent emulsifier and help incorporation of air in this type of liquor ice cream. However, lactose has an anti-freezing power, which is an advantage in many types of ice cream but becomes a disadvantage in the case of liquor ice cream. For this reason, it is good practice to directly incorporate casein, a noble milk protein in its pure state, and avoid skim milk powder.
To learn more and see some practical examples, take a look if you can still find room at my 2-day masterclass on ice cream, where we will also cover this topic, or download the gelato project where you can find several pre-balanced, ready-to-use alcohol recipes, either for home or for your ice cream shop or restaurant!
Recipes: alcoholic sorbets and ice creams
Liqueur ice creams are a family of delicious and unique ice creams that combine the flavor of alcohol with the creaminess of ice cream. Preparation requires attention to ingredient selection and technique, but the end result is a delicious and sophisticated dessert.
Below I leave you with a few recipes from the blog that you can experiment with right away, but I refer you to the Gelato Project if you want a little more inspiration 😉
FAQ: Frequently asked questions about alcoholic ice cream
What is the best way to balance the alcohol in an ice cream?
The key is to balance the anti-freezing and denaturing power of alcohol with the other ingredients, particularly sugars such as 21-DE atomized glucose or maltodextrins, milk or vegetable fats such as cocoa butter or coconut fat, and emulsifiers (neutrals and egg yolk). In addition, it is important to include alcohol at the right time in the mixture to optimize its flavor and reduce its denaturing impact on the ripening of the mixture.
Can I make alcoholic ice cream at home?
Yes, certainly with the right equipment: mixer, ice cream maker, freezer, and following the balancing techniques and process for making it, it is possible to make delicious ice cream and alcoholic sorbets at home. To learn how to create, balance and prepare ice cream, you can rely on comprehensive, straight-to-the-point online courses such as those at CucinaLiOnline, suitable for both homemakers and ice cream professionals.
What are the most popular flavors of alcoholic ice cream?
Traditional flavors such as zabaione and malaga are popular, as are modern innovations using wines, liqueurs, and various spirits. For more sophisticated and elaborate flavors such as peaty whiskey, dark beer and salted caramel, gin and tonic or spritz, I recommend downloading the Gelato Project ebook, within which there is a whole chapter on alcoholic ice cream.
How much alcohol can be added in an ice cream?
Generally, the percentage of alcohol in ice cream should not exceed 2.5-3% to maintain balance in texture and flavor. Depending on the type of alcohol you are working with, you can also work with dealcolate reductions (as in the case of beer) to intensify the flavor and reduce the impact on PAC.
How can I make alcoholic ice cream look appealing?
Presentation can vary from simple cones and cups to more elaborate compositions by making quenelles or using silicone molds, depending on the occasion and the target client and type of preparation. You can find some plating ideas in this article, which delves into a specific case for plating ice cream in an elegant way.
What are the regulations to consider when selling alcoholic ice cream?
Regulations vary by country, but generally include regulations on the sale of alcohol products and their labeling.
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The Gelato Project recipe book uses a alcoholic ice cream neutral. What is that? And why isn’t it described anywhere?Maybe I missed it on one of the many pages with information. But I can’t find it.
you did miss it, it’s described in the book first chapters. Since v.9.3 it’s in the intro (before it was in the semifinished goods chapter, under “neutral compounds”)