Boozy ice-cream for hot summer parties!
Normally alcohol in ice-cream is a bit of a problem. As the alcohol does not freeze with the ice-cream, it quickly seeps out of the ice-cream and leaves gravitates to the bottom of a bowl. This recipe does away with te problem and even after three weeks, the alcohol stays suspended throughout the ice cream.
The recipe provides you with an incredible smooth and yummy ice-cream.
The recipe will make between 1.5 and 2 liter of ice cream - enough for about 25 (60 gram) scoops.
You will need:
The following instructions are for using a normal food mixer and dry ice. If you use an ice-cream maker, the dry-ice is not required. Then just follow the instructions of your ice-cream maker.
WARNING: Dry-ice can lead to frostbite when handled for longer than a second with bare hands. Use oven gloves to handle it.
STEP1: Cool the water and alcohol base in your fridge. The colder the water and alcohol, the less dry-ice you would require.
STEP 2: Add the water and alcohol base into the mixing bowl of the food mixer and start mixing
STEP 3: Add the ice-cream powder to the liquid while mixing
STEP 4: Add the alcohol suspender into a small cup. Add about 2 teaspoons of water to it and microwave for 10 seconds (do not let it boil). Mix the alcohol suspender into the water to form a soft liquid gel.
STEP 5: Add the soft liquid gel slowly to the mixing liquid in your mixer. Stop the mixer and allow the mixture to mature for 30 minutes before going to step 7.
STEP 6: Place the dry-ice into a carton or wrap it in a cloth and hit it with a hammer to break into small pieces (cubes of about 20 to 30mm)
The dry-ice before "hammering"
STEP 7: Start the mixer again. While the mixer is mixing, start adding dry-ice blocks. Two or three at a time. It will start smoking heavily! As the smoke becomes less, add more dry-ice. Keep this up for about 15-20 minutes
The video shows the churning process. Blow into the bowl to remove some of the smoke to monitor the progress. Over the 15-20 minute period, the liquid will slowly turn thicker, increase in volume and become colder. Feel the temperature on the outside of the mixing bowl. It should eventually become ice cold.
STEP 8: When the liquid has turned into ice-cream, stop mixing and let the remaining dry ice in the bowl just evaporate. Use a spatula and scrape all ice-cream into a tub for freezing.
The ice-cream will last up to three weeks in the freezer after preparation.
This is what it looks like after being frozen.
STEP 9: Serve and enjoy! This is VERY nice ice-cream. Just remember that it contains alcohol... don't eat to much!
Booze-cream - Alcohol ice-cream!
Posted by Gert Bosman 09/20/2016 06:34:00 0 Comments