Any other cocktails I should make into ice cream? I'm having a ton of fun with this! Use code HOWTODRINK40 to get 40% off your first Factor box at bit.ly/41HScXb! We have a Podcast! ruclips.net/user/midnightlocal Audio: bit.ly/MidnightLocal To pick up the bottles we used to make this Ice Cream magic head over to Curiada! - bit.ly/weallscreamforboozyicecream Cuisinart Ice Cream Maker: amzn.to/3nUGZUK Ice Cream Containers: amzn.to/3O4yD7O Vitimix Blender: amzn.to/3VXCKEv Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Accidentally inventing the best drink ever!: ruclips.net/video/CN4fCni091o/видео.html How to make all the Mead in Skyrim: ruclips.net/video/CT5EXtoUkZ8/видео.html Punch Romaine from Hannibal: ruclips.net/video/cTit7_w7pBI/видео.html
I've had an idea for a while to make beer float and I couldn't find any that were any good, I'd love to see what beer/ice cream combinations you could come up with
@@Riddonculus Years, and years and years ago, there used to be a brewery called Wards..... I almost lived off beer floats with their bitter and simple vanilla ice cream in the summer (and a hint of lime!). They were absolutely godly!
Much as we enjoy watching Greg suffer for his art on the Worst Drinks episodes, seeing the sheer enjoyment of that Mai Tai ice cream was more fun Looks excellent
Greg, if you want to do alcoholic ice cream again, I highly recommend making a custard ice cream base. Usually it'd be flavored vanilla and you'd just throw your chocolate / strawberry sauce / whatever on top. But if you leave out the vanilla, you can put whatever you like int there- including citrus juices! (Cooked) Ice cream base is SUPER similar to what you'd do to make lemon curd, and it won't curdle if you put some acid in there.
Indeed. He needs the créme Anglaise to do the proper ice creams. I think the fat content will hold even more onto the flavors as they're also oil-based plus they should be more stable to melting??? I'm not sure about that. I'm sure that in that regard he could use xantan gum or soy...something i can't remember, to stabilize it and help it not melt as fast while keeping the alcohol high.
Greg really oughta write a book. With all the stuff HTD has covered like staple cocktails, the matrices, the wacky stuff, and now the really innovative stuff like this ice cream it would really fill a recipe book and would be so cool to have.
@@PaulShivery affiliate links make like a few cents per sale, direct book sales would be magnitudes greater. It's possible he just doesn't care for the idea. Plenty of people aren't fans of writing.
I've had juniper ice cream before, when I was on a skiing holiday (in France, if I remember correctly). It was wonderful, possibly the best ice-cream I ever had. I'm disappointed that it's such an obscure flavour.
Little tip if your ice cream turns out too grainy, you can just chuck it into a high powered blender once it's reasonably soft and blend it until really smooth and then pop it back in the freezer, it'll be much smoother even once completely re-frozen.
On the question of having an herbally lemon ice cream, the closest i had was at a mom and pop italian restaurant about 15 years ago. They made their own lemon ice cream and added limon cello, lemon zest, and a touch of orange zest. They hollowed out a lemon afterwards and used that as the "bowl" for the ice cream and it was the best ice cream I've ever had full stop.
Greg, watching the episode already, and thinking you should try to make beer shakes. Salted caramel ice cream and a dry hard cider is *chef's kiss*. Or a French silk ice cream and an oatmeal stout...seriously good. All you need is ice cream and a milkshake blender. Add ice cream, add booze, blend. Simple and delicious. A local brewery (which has since closed) used to do these where I live, and they were so good. I have yet to find anywhere else that does them (or even does them well), and I'm always looking out for this.
College roommate and I used to make beer shakes a lot. Not nearly as fancy as you're talking about, but a PBR and some vanilla ice cream did the trick for us. People always think a beer shake sounds god awful but like you said, it all plays together so well.
Mixing and matching here, Red Robin of all places dashed my hopes when they took their Irish Beer Shake off the menu. Jameson, Guinness, and chocolate ice cream. So, so good.
I did an Earl Grey ice cream. I recall that it turned out well. I don't remember if I put any alcohol in it but probably did. I was adding a little brandy back then to cut down on the sugar.
My gut tells me that using a crème anglaise base instead of uncooked milk and cream might really help with stability at soft-serve stages. It would add a bit to the prep time, but the addition of the eggs and the act of tempering the mixture beforehand SHOULD help a lot and offset the lower the freezing temps from the alcohol.
I don't have the recipe, but I do have the ingredients.... the Last Word Ice Cream from Platform 18 in Phoenix (one of the 50 bars in the US btw) is absolutely incredible! It contains: Citadelle Gin, Green Chartreuse, Luxardo Maraschino, Lime, Cream and Eggs adorned with an absinthe infused waffle cone. Such a delight!
@@Vincent_Beersno there are only 50 bars in the us. each state gets one, except New Hampshire, so North Dakota and South Dakota share the extra bar, it’s on the border between the two states.
@@Vincent_Beers Shoot, I initially read that like there were Platforms 1 through 50 in the US, and Phoenix had 18. But your interpretation makes far more sense, lol!
Might be less necessary when you're actually using an icecream maker, but it could be useful to use a condensed milk. Gets you both the milk, & sugar component, and already being in the form of an invert sugar could help with texture.
Always good to see Show!Greg happy, grateful to Edit!Greg for all the hard work, and Factor!Greg… I don’t think we should be leaving Factor!Greg alone for very long.
There is a game called deep rock galactic and it has a variety of interesting drinks. But none of them have a recipe so I would love to see what you could do with them.
For a thicker and more ice cream-like texture, consider using a bit of gelling agent (such as xanthan gum or agar agar) to compensate for the thinning effect of the alcohol. Would also be interesting to see if you could freeze some of them solid, perhaps using dry ice, and run them through a Ninja CREAMi.
Not sure about the resulting texture (I feel it may end up a little "gluey", but really don't know), but agar needs to be warmed and I feel like any not extremely slow and well-scraped way of chilling it would make the whole thing too lumpy, so in case xantan would probably work better.
If you use sweetened condensed milk then you can definitely use the citrus juice and essentially turn it into a "key lime" pie filling that you add the booze to. It will definitely make it a much sweeter version of the recipes (so if you don't want it too sweet maybe not the best substitution) but it would also be thicker, especially if you go all the way and add egg to them (don't worry, the citrus juice chemically cooks the egg) basically turning it into a frozen custard which is basically what real premium ice cream is.
Every Derby, I make ice cream out of extra legally-distinct-maple-bourbon-chocolate-pecan pie filling. The eggs keep the ice cream from becoming soup so quickly, and you add your spirits after cooking the custard if you're trying to keep it boozy. I've also experimented with mixed in cocoa powder and toasted pecans to the ice cream base for the full pie experience.
I used a slightly salted and roasted Pistachio to make ice cream and it turned out real smooth and tasty. A bit of savory with your sweet is generally good!
It's so fun to see it from this direction. I love that you worked to make cocktails vs. modifying ice cream. My first ice cream firmed up on me more than I liked, and I realized that alcohol is hydrophilic and would make my finished product softer without adding sugar (fat does a slightly different job... also, extra protein helps silky texture, so add powdered milk... I know it's crazy). But I love the flavor of alcohols, so I did 3 ice creams: Lavender vanilla with vodka (just for texture) Chocolate bourbon and Banana with 3 rums. They were all fantastic.
I think a few muddled juniper berries in the Martini could work. I used to make Gin sorbet with juniper berries in it and the "freshness" from them really made it.
This was such a great episode and folks down in the comments are coming up with some fantastic ideas for another one! Greg could totally milk another two or more episodes out of this idea. This is why I love this channel so much. It reminds me more of a cooking channel than anything else when Greg starts experimenting like a mad scientist in his lab! 😁
Love the workshoppy videos. I will admit I love the ones where Greg suffers through trying insufferable stuff most, but this was a good one too, good vibes all around. Thanks for the entertainment guys!
our local ice cream maker (Cold Comfort) makes ice cream with one of the most popular local craft beers (Hoyne Dark Matter) and it is fantastic. I wonder if if might freeze better if you made a traditional custard-type ice cream base and then added the spirits?
Greg, I would give cooling with dry ice a try. They should sell it at a grocery store near you. Just put it in a cooler over night for freezing the existing liquid harder than you can in your freezer (let it warm some before eating) or go to chef steps for a recipe that incorporates the dry ice directly. Either way you should get a more regular ice cream texture.
I made dry-ice ice cream. There's also a shop that makes ice cream with liquid nitrogen. The theory is that it cools the mixture so fast that large ice crystals don't form.
maple-bacon-bourbon icecream candy the bacon in maple syrup, seperate the reduced syrup, bacon bits and fat, use the fat to make your custard for the icecream, add bourbon, start to freeze, add bacon and maple syrup at end to make a swirl.
Mate, loved this. You can really see that you enjoy the creative/troubleshooting process, logic and reasoning and trying to solve a "problem". Good stuff mate.
Hey Greg - I feel certain you're probably familiar with Fee Brothers line of flavoured bitters. One of them is "Whiskey Barrel" and it's my go-to for making things (cocktails, ice cream, chili) taste like whiskey without adding a ton of whiskey.
I wonder if trying this with fat-washed spirits would make any difference a la the sweetened spirits from the frozen drinks episode. Great work as always!
use Buttermilk or Yoghurt, add sour stuff at the end when you've blended and cooled your base, before churning. No curdling. Use stabilizers for even less risk.
For accessibility for people without an ice cream maker, Babish has a video on how to make ice cream with just a blender and a freezer. It's basically mix, partial freeze, blend, and freeze. Maybe add a gelling agent like xanthum gum.
I used to work at an old-fashioned soda fountain (which awakened my love for mixing drinks). They used to make a Frangelico ice cream with hazlenuts added, and it was absolutely my favorite. It was so good.
As others have said , a cooked egg base as an anglaise or pouring boiling sugar into whipping areated yolks . Sugar is also a factor like alcohol on freezer texture. Glucose or inverted sugar in plac eof sugar syrup makes a creamier ice cream. Fat content is more a textural thing milk more icy cream, but they freeze at similar temps.
We made the Trinidad Sour Ice Cream and WOW, it was scrumptious. We couldn't find orange blossom water, so we just grated some orange peel into it. Definitely a keeper recipe-- thanks for coming up with this and sharing it!!
Oh, Nigella Lawson has a couple of recipes for alcoholic ice cream! Her "no-churn margarita ice cream" is fantastic: I've tried it a couple of times and, despite the use of lime juice in it, the double cream did not curdle. The best thing about it is that you just have to plop it into the freezer, no ice cream maker needed.
When i was in Ireland, there was a place that made gin and pink peppercorn ice cream. I had it on my birthday. I had one scoop of that with another of raspberry sorbet. It was delicious!
If you need to have citrus in your ice cream, it might entail making a cooked custard base to freeze. The egg in the custard will tend to stabilize the mix, as would a cornstarch addition to a cooked milk custard base. The best trick I learned from watching Emeril on TV was that ice cream turns out much better when you store the ice cream mix in the refrigerator for at least 3-4 hours or better, overnight, before making ice cream. Also, putting the the ice cream in the freezer for a couple of hours before you serve it makes a better ice cream. The best ice cream would be eggnog! I know Oberweiss makes a terrific eggnog ice cream, but there’s no rum in it!
I have to say I am so loving the way lights up with excitement on these Ice-creams!! It is bringing me so much joy, and excitement to see him invent these recipes!!! You rock Greg!!
For the improved whiskey cocktail if anyone's trying to make this ice cream I would recommend you cut the amount of skim milk to half a cup. And then after you have your flavor profile where you want it at half a cup of heavy cream and Blend just until combined and then get that into your bucket to chill for at least 2 hours before putting in the ice cream maker. The higher fat content should counterbalance the watery problem
I made a scotch and dark chocolate ice cream once, and I used 2 oz of an islay scotch, and then I took one that was similar (from trader joe's surprisingly) and reduced it into a syrup, which cut the alcohol content of it but actually kept quite a bit of the flavor. :) also did a drambuie and honey with sea salt and tiny bits of crystalized ginger.
Maybe those spirit syrups from your frozen cocktail video would come in handy here. One of my fave ice cream places made an "Irish Breakfast" ice cream and it tasted exactly like I was eating whiskey. Maybe's it's reduced thickened to lower the proof or something, they rarely or never use artifical flavours, so it is possible to get whiskey flavour.
I never thought I'd create a cocktail but I just did and it's amazing. Long story short: I made a negroni with sweet white vermouth instead of red and loquat infused Tanqueray gin. It's so good!
Day five after a tonsillectomy. I literally can't wait to try this. But it turns out that for me at least, ice-cream is a complete no-go. Literally even lukewarm water is pure hell. The only thing I can suffer is jello.
I've had success avoiding curdling the milk upon adding citrus by adding the juice near the end of the churning process, when the cream is pretty much already firm. I make an occasional orange ice cream that is pretty good. That said, the zest probably adds a nice kick to the flavor, so I might try that next time.
There was a restaurant in my hometown that did Guinness floats. 10/10, totally recommend. The Guinness cuts the sweetness of the ice cream, and it’s wonderful.
A local ice cream shop makes Guiness ice cream and irish cream ice cream for St. Patrick's day. You can get them to combine the two to make a carbomb milkshake. They do have a warning that the ice cream contains alcohol.
We went to a place in Gatlinburg last summer that did alcoholic milkshakes called Buzzed Bull. They made them in Kitchen Aide mixers with liquid nitrogen. It was quite good, and mine was made with Old Smoky Moonshine (and we toured the distillery that day too).
One of my favorite ice creams is a chocolate ice cream with Guinness in it. Very rich flavor, just remember if you try making it that you have to boil down the beer to reduce the water content.
Creamy limoncello smoothie, i got a pb@j boozie float, and taro boba smoothie with skrewball. Have been all good, may even pair with s dessert sour or stout beer as well. My dessert drinks of choice
my 3D printed Ice Cream Machine ( from myminifactory) has changed my life. love making small batches of ice-cream so i can experiment. Defiantly going to try these ice-creams
i always sorta had a pipe dream about an 'Ice Cream Bar' with scopable mixed drinks and wine/beer slushies. and watching this made me realize it might be more aventagious to get 2 bottles of each of your liquors and reduce one down to a sudo-syrup to have more flavor without adding a Bunch of unnessisary alcohol. I'm not so sure how practical that would be on a small scale. but it might be a nice tip if your planning an alcholic icecream social or ar the type of person who is doing a batch of this regularly.
Hi Greg, technically a sorbet is distinct from a water ice because the mix has a beaten, fluffy egg white mixed in. That would enable more hooch to be suspended within it. Nick from York
Crank and Boom ice cream in Kentucky makes a very good bourbon and honey ice cream. It's definitely possible to get the whiskey flavor to shine in ice cream.
I would love to see Greg make drinks with lab grade pure products like lab grade pineapple juice and bitters. Greg is a genius with his own recipes so I'd love to see him try!
You might try a just-barely salted rim on the martini, to replace the olive. Salt does compliment sweet, and you'd skip the harsh brininess without losing that.
I wonder if using thickeners could improve the final texture and let you put more ABV in the gin martini, using guar gum, cellulose gum or carob bean gum.
I thought of a cocktail recipe while I was day dreaming and I want to know if it's any good. But I can't drink so I was hoping you could make it. I call it "A 21st birthday" You start by pouring 2 oz of cinnamon flavor whiskey 1 oz of peppermint schnapps and 1 oz of cherry juice into a Shaker with ice. Then strain it into a glass (you want to strain it because you don't want ice in it) then you top it with whipped cream and cake sprinkles.
I made a icy-hot ice cream by doing a cold infusion of the mint into the cream while i steamed two thai chilies into the milk. The cold infusion worked really well to get the flavors across into the final ice cream.
Last week I had a "Bourbon Slushie" at a bar that turned out to be the best bourbon sour I've ever had but slightly sweeter and in slushie form. Any ideas how to recreate that at home?
The reason many recipes ask you to chill in the fridge is because often you're making a custard (requiring heat) then cooling down to churn. But this leads to the thought -- might it be better to make a thickened liquid (such as a custard) when doing alcohol in the ice cream? It could make up for the lack of thickness due to cold with some added thickness due to egg yolks or corn starch!
Cream content isn’t actually strongly correlated with soft ice cream texture. A high cream (i.e. high butter fat) ice cream won’t typically set up into a rock hard, icy block like ice milk can, but high fat ice cream will freeze quite firm. Premium, high fat ice cream also has less air whipped into it, so high fat ice cream is typically firm and dense, not soft - unless it isn’t fully frozen. Much more important than cream to soft texture is sugar. In fact, the reason why comparatively low fat gelato is softer than typical American ice cream is because gelato has significantly higher sugar content.
I often put mead over my ice cream. I also like my ice cream softer, so the alcohol helps me get it to the point where I can eat it. On St. Patrick's day, I made a brief pit stop in my drinking to hit up my local ice cream shop for a milkshake (pistachio), then came back to the bar and added a couple shots of Jameson to it. I've also added rum to coconut ice cream milkshakes before.
There's a cocktail bar near me that's in the back of an ice cream place. They do ice cream cocktails using liquid nitrogen. If anyone is anywhere near Hudson, MA, and is intrigued, look up Less Than Greater Than
I've been making ice cream for over a decade and the very first ice cream I made was a limoncello gelato. From my experience the best way to make ice cream with a substantial amount of alcohol in it is to make the base with the heavy cream and sugar in the other flavorings separate from the alcohol start churning that and when it gets close to a soft-serve level maybe slightly harder level of freezing then add the alcohol that way the body of the ice cream has already started to get Frozen before you add the alcohol in which does indeed have a much lower freezing temperature.
Great video! Serious Eats has a recipe for a dark 'n stormy-ish sorbet: lime juice and zest, ginger beer, fresh ginger, rum, coconut milk, and raw cane sugar. It's basically all I make in the summer!
Any other cocktails I should make into ice cream? I'm having a ton of fun with this!
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Luxardo Cherry Ice Cream......
uhh an Vanilla Russian sorbet sounds nice :P
I'm voting rum runner. yum
I've had an idea for a while to make beer float and I couldn't find any that were any good, I'd love to see what beer/ice cream combinations you could come up with
@@Riddonculus Years, and years and years ago, there used to be a brewery called Wards..... I almost lived off beer floats with their bitter and simple vanilla ice cream in the summer (and a hint of lime!). They were absolutely godly!
When merideth can drink again, we need an episode where she dresses like greg and hosts, without mentioning anything about it at all.
I would pay my real human money to see this 💖👏👏👏
Yes! Absolutely YES!!!
Make it a April Fool’s episode 😆
A little make up for the 5 o'clock shadow and costume mustache/Van Dyke !
@@Dan016 YES.
Much as we enjoy watching Greg suffer for his art on the Worst Drinks episodes, seeing the sheer enjoyment of that Mai Tai ice cream was more fun
Looks excellent
Greg, if you want to do alcoholic ice cream again, I highly recommend making a custard ice cream base. Usually it'd be flavored vanilla and you'd just throw your chocolate / strawberry sauce / whatever on top. But if you leave out the vanilla, you can put whatever you like int there- including citrus juices! (Cooked) Ice cream base is SUPER similar to what you'd do to make lemon curd, and it won't curdle if you put some acid in there.
Indeed. He needs the créme Anglaise to do the proper ice creams. I think the fat content will hold even more onto the flavors as they're also oil-based plus they should be more stable to melting??? I'm not sure about that. I'm sure that in that regard he could use xantan gum or soy...something i can't remember, to stabilize it and help it not melt as fast while keeping the alcohol high.
LECITHIN! SOY LECITHIN LMAO!
When you see Greg smiling in the music intro, you know you’re in for a good time 👍🏻
Agreed! Here for the joy! 👏🏾✨
And for the sadists in the audience, the contrary could also be true.
I thought the same thing!
Greg really oughta write a book. With all the stuff HTD has covered like staple cocktails, the matrices, the wacky stuff, and now the really innovative stuff like this ice cream it would really fill a recipe book and would be so cool to have.
I feel like that book would need many citations to other books and recipes he was inspired by
@@jamesramplin8124 Nothing wrong with that. As Newton said, "I stand on the shoulders of giants".
He'd probably like if you bought recipe books from the links he posts. Let them write to pay for him to mix.
@@PaulShivery affiliate links make like a few cents per sale, direct book sales would be magnitudes greater. It's possible he just doesn't care for the idea. Plenty of people aren't fans of writing.
It seems to me that you might be able to use a juniper berry syrup to up the "gin" flavor in the martini ice cream without increasing ABV.
I was thinking just Alcohol free gin as a substitute
Omg juniper syrup would go so fast in my kitchen
I've had juniper ice cream before, when I was on a skiing holiday (in France, if I remember correctly). It was wonderful, possibly the best ice-cream I ever had. I'm disappointed that it's such an obscure flavour.
I would suggest a juniper caramel swirl; I think the milk might be interfering with the flavor.
I'm SO happy to see a "Greg enjoying himself and NOT being tortured" episode. It's been too long!
Little tip if your ice cream turns out too grainy, you can just chuck it into a high powered blender once it's reasonably soft and blend it until really smooth and then pop it back in the freezer, it'll be much smoother even once completely re-frozen.
On the question of having an herbally lemon ice cream, the closest i had was at a mom and pop italian restaurant about 15 years ago. They made their own lemon ice cream and added limon cello, lemon zest, and a touch of orange zest. They hollowed out a lemon afterwards and used that as the "bowl" for the ice cream and it was the best ice cream I've ever had full stop.
Salt and Straw in Downtown Disney had a Lemon Mari Gold Amaro sherbert when i was there a couple months ago. It was great
Greg, watching the episode already, and thinking you should try to make beer shakes. Salted caramel ice cream and a dry hard cider is *chef's kiss*. Or a French silk ice cream and an oatmeal stout...seriously good. All you need is ice cream and a milkshake blender. Add ice cream, add booze, blend. Simple and delicious. A local brewery (which has since closed) used to do these where I live, and they were so good. I have yet to find anywhere else that does them (or even does them well), and I'm always looking out for this.
College roommate and I used to make beer shakes a lot. Not nearly as fancy as you're talking about, but a PBR and some vanilla ice cream did the trick for us.
People always think a beer shake sounds god awful but like you said, it all plays together so well.
Beer milkshakes as pioneered by Dave "cinzano bianco" Lister.
I once went to a place that offered a Guinness float, and it was far better than it had any right to be. So there is a sound logic here!
Mixing and matching here, Red Robin of all places dashed my hopes when they took their Irish Beer Shake off the menu. Jameson, Guinness, and chocolate ice cream. So, so good.
@@SockimusPrimesame, I had a chocolate Guinness shake once and it was mmm mmm.
Greg, you NEED to use Adam Ragusea's dry ice method to make a Tom Collins Ice Cream. He just posted the video on his channel last week!
You should be adding a pinch of salt to these. Cold turns down flavors, and the salt will help turn them back up.
I've meant to post this on multiple occasions but always forget: It's rad to see someone else that doesn't eat mammals- and describes it that way!!
Really like the idea of this makes me want to try and make some sort of alcoholic Earl Grey tea icecream
Earl Grey MarTEAni ice cream
I did an Earl Grey ice cream. I recall that it turned out well. I don't remember if I put any alcohol in it but probably did. I was adding a little brandy back then to cut down on the sugar.
Local ice cream place around here does Earl Grey/Blackberry ice cream that is delicious!
I've seen green tea ice cream at Asian restaurants so it makes sense
Try it, dude, it's pretty easy and tasty!
My gut tells me that using a crème anglaise base instead of uncooked milk and cream might really help with stability at soft-serve stages. It would add a bit to the prep time, but the addition of the eggs and the act of tempering the mixture beforehand SHOULD help a lot and offset the lower the freezing temps from the alcohol.
FInally! Greg's R&D is done!!!!
Not only is the Mai Tai one of the best cocktails ever made, but i imagine it to be a fantastic ice cream flavor
I don't have the recipe, but I do have the ingredients.... the Last Word Ice Cream from Platform 18 in Phoenix (one of the 50 bars in the US btw) is absolutely incredible!
It contains: Citadelle Gin, Green Chartreuse, Luxardo Maraschino, Lime, Cream and Eggs adorned with an absinthe infused waffle cone. Such a delight!
that's like 30 minutes from me, I will need to try that sometime. Idk why I never heard of Platform 18 before!
"One of the 50 bars in the US" ~ there's more than 50 bars in the US. Maybe you meant top 50? And if so, based on who's rankings?
@@Vincent_Beersno there are only 50 bars in the us. each state gets one, except New Hampshire, so North Dakota and South Dakota share the extra bar, it’s on the border between the two states.
@@Vincent_Beers Shoot, I initially read that like there were Platforms 1 through 50 in the US, and Phoenix had 18. But your interpretation makes far more sense, lol!
Might be less necessary when you're actually using an icecream maker, but it could be useful to use a condensed milk. Gets you both the milk, & sugar component, and already being in the form of an invert sugar could help with texture.
Always good to see Show!Greg happy, grateful to Edit!Greg for all the hard work, and Factor!Greg… I don’t think we should be leaving Factor!Greg alone for very long.
There is a game called deep rock galactic and it has a variety of interesting drinks.
But none of them have a recipe so I would love to see what you could do with them.
For a thicker and more ice cream-like texture, consider using a bit of gelling agent (such as xanthan gum or agar agar) to compensate for the thinning effect of the alcohol. Would also be interesting to see if you could freeze some of them solid, perhaps using dry ice, and run them through a Ninja CREAMi.
Not sure about the resulting texture (I feel it may end up a little "gluey", but really don't know), but agar needs to be warmed and I feel like any not extremely slow and well-scraped way of chilling it would make the whole thing too lumpy, so in case xantan would probably work better.
Sweetened condensed milk is used in no churn ice cream. It might be a possible addition or substitution.
If you use sweetened condensed milk then you can definitely use the citrus juice and essentially turn it into a "key lime" pie filling that you add the booze to. It will definitely make it a much sweeter version of the recipes (so if you don't want it too sweet maybe not the best substitution) but it would also be thicker, especially if you go all the way and add egg to them (don't worry, the citrus juice chemically cooks the egg) basically turning it into a frozen custard which is basically what real premium ice cream is.
Every Derby, I make ice cream out of extra legally-distinct-maple-bourbon-chocolate-pecan pie filling. The eggs keep the ice cream from becoming soup so quickly, and you add your spirits after cooking the custard if you're trying to keep it boozy. I've also experimented with mixed in cocoa powder and toasted pecans to the ice cream base for the full pie experience.
I used a slightly salted and roasted Pistachio to make ice cream and it turned out real smooth and tasty. A bit of savory with your sweet is generally good!
I do a comparatively heavily salted honey and macadamia ice cream a day it is amazing.
It's so fun to see it from this direction. I love that you worked to make cocktails vs. modifying ice cream.
My first ice cream firmed up on me more than I liked, and I realized that alcohol is hydrophilic and would make my finished product softer without adding sugar (fat does a slightly different job... also, extra protein helps silky texture, so add powdered milk... I know it's crazy).
But I love the flavor of alcohols, so I did 3 ice creams:
Lavender vanilla with vodka (just for texture)
Chocolate bourbon
and Banana with 3 rums.
They were all fantastic.
Please do more of this? This would be such a good series.
all the love for Edit Greg, his comments always make me smile. and i appreciate the extra work that goes into making videos even more enjoyable for us
I love episodes where Greg is having fun and loving what he makes!
also getting drunk
I think a few muddled juniper berries in the Martini could work. I used to make Gin sorbet with juniper berries in it and the "freshness" from them really made it.
A White Russian would’ve been super easy and tasty. I could also see an amaretto sour with egg white working quite well…
In the same family as a white Russian is a mudslide, and they are often served in a milkshake version.
You could totally make an egg custard base for any egg white sours!
This was such a great episode and folks down in the comments are coming up with some fantastic ideas for another one! Greg could totally milk another two or more episodes out of this idea. This is why I love this channel so much. It reminds me more of a cooking channel than anything else when Greg starts experimenting like a mad scientist in his lab! 😁
Love the workshoppy videos. I will admit I love the ones where Greg suffers through trying insufferable stuff most, but this was a good one too, good vibes all around. Thanks for the entertainment guys!
our local ice cream maker (Cold Comfort) makes ice cream with one of the most popular local craft beers (Hoyne Dark Matter) and it is fantastic.
I wonder if if might freeze better if you made a traditional custard-type ice cream base and then added the spirits?
Greg, I would give cooling with dry ice a try. They should sell it at a grocery store near you. Just put it in a cooler over night for freezing the existing liquid harder than you can in your freezer (let it warm some before eating) or go to chef steps for a recipe that incorporates the dry ice directly. Either way you should get a more regular ice cream texture.
I made dry-ice ice cream. There's also a shop that makes ice cream with liquid nitrogen. The theory is that it cools the mixture so fast that large ice crystals don't form.
maple-bacon-bourbon icecream
candy the bacon in maple syrup, seperate the reduced syrup, bacon bits and fat, use the fat to make your custard for the icecream, add bourbon, start to freeze, add bacon and maple syrup at end to make a swirl.
Mate, loved this. You can really see that you enjoy the creative/troubleshooting process, logic and reasoning and trying to solve a "problem". Good stuff mate.
finally getting consistently warm here so i can’t WAIT to invite a bunch of friends to my pool and make some of these
That heavy milk joke really made my day, my brain also went straight to heavy water :D
Great episode btw!
Hey Greg - I feel certain you're probably familiar with Fee Brothers line of flavoured bitters. One of them is "Whiskey Barrel" and it's my go-to for making things (cocktails, ice cream, chili) taste like whiskey without adding a ton of whiskey.
I wonder if trying this with fat-washed spirits would make any difference a la the sweetened spirits from the frozen drinks episode. Great work as always!
use Buttermilk or Yoghurt, add sour stuff at the end when you've blended and cooled your base, before churning. No curdling. Use stabilizers for even less risk.
For accessibility for people without an ice cream maker, Babish has a video on how to make ice cream with just a blender and a freezer. It's basically mix, partial freeze, blend, and freeze. Maybe add a gelling agent like xanthum gum.
Greg's energy during the ad was very very fun for me. Obviously the episode itself is great too.
I used to work at an old-fashioned soda fountain (which awakened my love for mixing drinks). They used to make a Frangelico ice cream with hazlenuts added, and it was absolutely my favorite. It was so good.
This looks like so much work - well done!
As others have said , a cooked egg base as an anglaise or pouring boiling sugar into whipping areated yolks . Sugar is also a factor like alcohol on freezer texture. Glucose or inverted sugar in plac eof sugar syrup makes a creamier ice cream. Fat content is more a textural thing milk more icy cream, but they freeze at similar temps.
We made the Trinidad Sour Ice Cream and WOW, it was scrumptious. We couldn't find orange blossom water, so we just grated some orange peel into it. Definitely a keeper recipe-- thanks for coming up with this and sharing it!!
Oh, Nigella Lawson has a couple of recipes for alcoholic ice cream! Her "no-churn margarita ice cream" is fantastic: I've tried it a couple of times and, despite the use of lime juice in it, the double cream did not curdle. The best thing about it is that you just have to plop it into the freezer, no ice cream maker needed.
When i was in Ireland, there was a place that made gin and pink peppercorn ice cream. I had it on my birthday. I had one scoop of that with another of raspberry sorbet. It was delicious!
If you need to have citrus in your ice cream, it might entail making a cooked custard base to freeze. The egg in the custard will tend to stabilize the mix, as would a cornstarch addition to a cooked milk custard base. The best trick I learned from watching Emeril on TV was that ice cream turns out much better when you store the ice cream mix in the refrigerator for at least 3-4 hours or better, overnight, before making ice cream. Also, putting the the ice cream in the freezer for a couple of hours before you serve it makes a better ice cream. The best ice cream would be eggnog! I know Oberweiss makes a terrific eggnog ice cream, but there’s no rum in it!
this man knows how to sell a sponsor. If my business was successful enough, I would totally offer a sponsorship to him.
I have to say I am so loving the way lights up with excitement on these Ice-creams!! It is bringing me so much joy, and excitement to see him invent these recipes!!! You rock Greg!!
anything with Mr Black in it is delicious by definition
it's one of my most used bottles on my home bar and i go through it so fast.
For the improved whiskey cocktail if anyone's trying to make this ice cream I would recommend you cut the amount of skim milk to half a cup. And then after you have your flavor profile where you want it at half a cup of heavy cream and Blend just until combined and then get that into your bucket to chill for at least 2 hours before putting in the ice cream maker.
The higher fat content should counterbalance the watery problem
I made a scotch and dark chocolate ice cream once, and I used 2 oz of an islay scotch, and then I took one that was similar (from trader joe's surprisingly) and reduced it into a syrup, which cut the alcohol content of it but actually kept quite a bit of the flavor. :) also did a drambuie and honey with sea salt and tiny bits of crystalized ginger.
A local ice cream shop near me has a bailey's ice cream and it's delicious, would love a recipe for one! I'd guess it's pretty straightforward
Maybe those spirit syrups from your frozen cocktail video would come in handy here.
One of my fave ice cream places made an "Irish Breakfast" ice cream and it tasted exactly like I was eating whiskey. Maybe's it's reduced thickened to lower the proof or something, they rarely or never use artifical flavours, so it is possible to get whiskey flavour.
I never thought I'd create a cocktail but I just did and it's amazing.
Long story short: I made a negroni with sweet white vermouth instead of red and loquat infused Tanqueray gin.
It's so good!
There's a bar here in Bristol called Brozen, they make a bunch of fancy frozen cocktails with NOS. It's insane, it's amazing.
if you blanch mint, you can blend it and it doenst oxidize, keeping its vibrant green color and flavor
Day five after a tonsillectomy. I literally can't wait to try this. But it turns out that for me at least, ice-cream is a complete no-go.
Literally even lukewarm water is pure hell. The only thing I can suffer is jello.
I LOVED the robocop episode. You made me love the OG film even more than I already did. and this episode is good too.
If you ever visit Pensacola Florida, you should try a Bushwacker. Soooo good and they taste like a hot fudge sunday.
I've had success avoiding curdling the milk upon adding citrus by adding the juice near the end of the churning process, when the cream is pretty much already firm. I make an occasional orange ice cream that is pretty good.
That said, the zest probably adds a nice kick to the flavor, so I might try that next time.
There was a restaurant in my hometown that did Guinness floats. 10/10, totally recommend. The Guinness cuts the sweetness of the ice cream, and it’s wonderful.
Would using an oleosacrum get more citrus taste into it instead of the zest?
A local ice cream shop makes Guiness ice cream and irish cream ice cream for St. Patrick's day. You can get them to combine the two to make a carbomb milkshake. They do have a warning that the ice cream contains alcohol.
Local shop does a lemon thyme ice cream that is honestly one of the best flavors I've ever had, that martini ice cream sounds phenomenal
Your Factor ad reminds me of Interdimensional Cable commercial with the Ants in my eyes Johnson guy
We went to a place in Gatlinburg last summer that did alcoholic milkshakes called Buzzed Bull. They made them in Kitchen Aide mixers with liquid nitrogen. It was quite good, and mine was made with Old Smoky Moonshine (and we toured the distillery that day too).
Pro tip!
Add xanthum gum, or similar, and you can up the alcohol content to something approaching actual drink ratios
One of my favorite ice creams is a chocolate ice cream with Guinness in it. Very rich flavor, just remember if you try making it that you have to boil down the beer to reduce the water content.
Gotta love the masterful use of Steiner Math for those Espresso Martini ingredient proportions :)
Creamy limoncello smoothie, i got a pb@j boozie float, and taro boba smoothie with skrewball. Have been all good, may even pair with s dessert sour or stout beer as well. My dessert drinks of choice
Greg was absolutely unhinged in that ad read and I am here for it lol.
my 3D printed Ice Cream Machine ( from myminifactory) has changed my life. love making small batches of ice-cream so i can experiment. Defiantly going to try these ice-creams
i always sorta had a pipe dream about an 'Ice Cream Bar' with scopable mixed drinks and wine/beer slushies. and watching this made me realize it might be more aventagious to get 2 bottles of each of your liquors and reduce one down to a sudo-syrup to have more flavor without adding a Bunch of unnessisary alcohol. I'm not so sure how practical that would be on a small scale. but it might be a nice tip if your planning an alcholic icecream social or ar the type of person who is doing a batch of this regularly.
Hi Greg, technically a sorbet is distinct from a water ice because the mix has a beaten, fluffy egg white mixed in. That would enable more hooch to be suspended within it.
Nick from York
Crank and Boom ice cream in Kentucky makes a very good bourbon and honey ice cream. It's definitely possible to get the whiskey flavor to shine in ice cream.
I really like watching greg get progressively drunker over the course of his videos
I would love to see Greg make drinks with lab grade pure products like lab grade pineapple juice and bitters. Greg is a genius with his own recipes so I'd love to see him try!
You might try a just-barely salted rim on the martini, to replace the olive. Salt does compliment sweet, and you'd skip the harsh brininess without losing that.
Had an old grandads bourbon and caramel milkshake once. That thing was godly
I wonder if using thickeners could improve the final texture and let you put more ABV in the gin martini, using guar gum, cellulose gum or carob bean gum.
I thought of a cocktail recipe while I was day dreaming and I want to know if it's any good. But I can't drink so I was hoping you could make it. I call it "A 21st birthday" You start by pouring 2 oz of cinnamon flavor whiskey 1 oz of peppermint schnapps and 1 oz of cherry juice into a Shaker with ice. Then strain it into a glass (you want to strain it because you don't want ice in it) then you top it with whipped cream and cake sprinkles.
I made a icy-hot ice cream by doing a cold infusion of the mint into the cream while i steamed two thai chilies into the milk. The cold infusion worked really well to get the flavors across into the final ice cream.
Last week I had a "Bourbon Slushie" at a bar that turned out to be the best bourbon sour I've ever had but slightly sweeter and in slushie form. Any ideas how to recreate that at home?
Been waiting for this since the angostura ice cream! And that frozen Paloma 🤩
The reason many recipes ask you to chill in the fridge is because often you're making a custard (requiring heat) then cooling down to churn. But this leads to the thought -- might it be better to make a thickened liquid (such as a custard) when doing alcohol in the ice cream? It could make up for the lack of thickness due to cold with some added thickness due to egg yolks or corn starch!
I avoided any heat processes because it would eliminate the alcohol, but i suppose i should take another look at that
Adding guar gum can help thicken the ones that don’t freeze so well
Yes! The ice cream episode!! 🥃🍧
Cream content isn’t actually strongly correlated with soft ice cream texture. A high cream (i.e. high butter fat) ice cream won’t typically set up into a rock hard, icy block like ice milk can, but high fat ice cream will freeze quite firm. Premium, high fat ice cream also has less air whipped into it, so high fat ice cream is typically firm and dense, not soft - unless it isn’t fully frozen. Much more important than cream to soft texture is sugar. In fact, the reason why comparatively low fat gelato is softer than typical American ice cream is because gelato has significantly higher sugar content.
Old smoky sipping whiskey is probably perfect for making ice cream. Right flavors and something like 18% abv. Would love to see you try.
I often put mead over my ice cream. I also like my ice cream softer, so the alcohol helps me get it to the point where I can eat it.
On St. Patrick's day, I made a brief pit stop in my drinking to hit up my local ice cream shop for a milkshake (pistachio), then came back to the bar and added a couple shots of Jameson to it. I've also added rum to coconut ice cream milkshakes before.
There's a cocktail bar near me that's in the back of an ice cream place. They do ice cream cocktails using liquid nitrogen.
If anyone is anywhere near Hudson, MA, and is intrigued, look up Less Than Greater Than
I've watched this guy for so long that he has made alcoholic ice-cream again. Love it, just love it.
I've been making ice cream for over a decade and the very first ice cream I made was a limoncello gelato. From my experience the best way to make ice cream with a substantial amount of alcohol in it is to make the base with the heavy cream and sugar in the other flavorings separate from the alcohol start churning that and when it gets close to a soft-serve level maybe slightly harder level of freezing then add the alcohol that way the body of the ice cream has already started to get Frozen before you add the alcohol in which does indeed have a much lower freezing temperature.
Great video! Serious Eats has a recipe for a dark 'n stormy-ish sorbet: lime juice and zest, ginger beer, fresh ginger, rum, coconut milk, and raw cane sugar. It's basically all I make in the summer!