Alcohol in Ice Cream. A shot at the Perfect Boozy Scoop. WTF - Ep. 313 

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!
Chapters:
0:00 Intro
0:42 what is the effect of adding alcohol to ice cream?
1:27 Are there any disadvantages to adding alcohol to ice cream?
1:47 What helps to combat the melting problem when you add alcohol to ice cream?
2:22 How much alcohol can be added to ice cream?
3:01 Demo Time: Making a lemoncello ice cream - when and how do we add the alcohol to ice cream?
4:19 Why do we not use an american style ice cream base when adding alcohol?
7:16 How long should the ice cream base cool for?
7:54 Taste Test Time: Lemoncello, Egg Nog, and Bourbon Butter Pecan ice creams
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Product Links:
Polysorbate 80
modernistpantry.com/products/...
Vanilla Bean
modernistpantry.com/products/...
Recipe Links:
Maple Bourbon Pecan Ice Cream
blog.modernistpantry.com/reci...
Rum and Egg nog Ice Cream
blog.modernistpantry.com/reci...
Classic Limoncello Ice Cream
blog.modernistpantry.com/reci...
References and Other Links you Might Like!
WTF - Ice Cream Primer
blog.modernistpantry.com/wtf/...
WTF - Polysorbate 80
blog.modernistpantry.com/wtf/...
WTF - Vanilla Bean
blog.modernistpantry.com/wtf/...
WTF - Plant-Based Ice Cream
blog.modernistpantry.com/wtf/...

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