Ice cream is often seen as a treat for the kids. The words ‘ice cream’ often conjures up images in the minds of the great British public of families at the seaside, children with ice cream round their mouths, sunshine, happiness and fun. (Not a bad image really!) Ice cream is also frequently featured in illustrated alphabets ‘I is for ice cream’ so the link to children is strong. However that doesn’t mean that ice cream is just for the younger generation. In fact many ice cream and gelato makers ask me ‘should we make alcoholic ice cream flavours?’ – obviously not for children.
This is the time of year that we lead up to what is traditionally a festive period with events including amongst others, bonfires and of course Christmas. Who knows where all that will stand in the current environment with events cancelled due to restrictions on numbers and as local lockdowns become more widespread. During this period we often think about different twists on flavours to incorporate festive spices and flavours. This year should be no exception and maybe we need this more than ever for a number of reasons.
The benefits of creating these flavours are:
On the down side you also need to consider these factors:
However depending on when and/or where you are selling your alcoholic ice cream creation, maybe customers will pay a premium for it. Consider how much you might spend on a gin and tonic or a cocktail on a night out.
Assuming you have decided to take the plunge and create an alcoholic ice cream lets look at the two methods of how to make it.
There are two main methods for creating alcohol flavoured ice cream. You can either add the alcohol to your usual base or start from scratch with a new recipe. As always there are positives and negatives to both methods. There is no ‘right’ or ‘wrong’ way and it is often down to personal preference which you select. I will outline my suggestions and recommendations for both methods. Firstly I always say to my customers – ‘do you want to pack a punch with your alcoholic ice cream or are you looking for a subtle aroma’? If the latter is your answer then you can infuse the alcohol in the batch freezer with your normal base. However if you are looking for a punchier result then you probably need to consider a new recipe
This is the method used if you just want to create a subtle aroma of the alcohol you have chosen for your ice cream.
Personally I find the best receptor for alcohol is a sorbet as the water base works better than a milky base and the flavour spreads better through the mix.
The next question I get asked is which flavour or brand to select. Really this is down to personal preference and knowing your own market demographic. Here are a few points for consideration.
Look at trends, student areas, city centres:
For classics where your market is aimed at middle aged adults maybe consider:
Or more traditional
For a party venue or for a particular celebration you might also look at cocktail ideas.
As we all know it has been a tough year and it is not over yet so if there was ever a time where we might need a little tipple in our ice cream it is probably now. If you need some advice on how to balance your particular choice of alcohol flavour with your ingredients then you know where to find me.
See you next time for the latest scoop, in the meantime I hope you enjoy the festive season as much as you can given the restrictions and stay safe.
http://karen-keogh.co.uk/portfolio/centrak-park-ii Antonelli’s National Technical Manager Jonny Ireland is a regular contributor to the ICA’s Ice Cream Magazine…
See how this article looked in the November/December 2020 Edition of the ICA’s Ice Cream Magazine…