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You asked and we delivered! Perfected Trinidad Sour Ice Cream (Angostura Ice Cream) and many other flavors to try making at home!
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00:00 – Ice cream that made a grown man cry
01:53 – Queen’s Park Swizzle Ice Cream
04:22 – Trinidad Sour Ice Cream
08:15 – A word from our sponsors
10:23 – Back to the show
12:19 – Tasting Notes
13:23 – Improved Whiskey Sour Ice Cream
18:32 – Tasting Notes
19:45 – Gin Martini Ice Cream
25:12 – Tasting Notes
26:17 – Mai Tai Ice Cream
35:02 – Tasting Notes
36:43 – Espresso Martini Ice Cream
42:18 – Tasting Notes
44:05 – Well, we did it!
All measurements below are the final recipes after all tasting and additions were made during work shopping the recipes.
Queens Park Swizzle Ice Cream:
Build in blender
3 oz. or 90 ml. Bacardi Black
.5 oz. or 15 ml. Angostura Bitters
1 cup or 237 ml. Heavy Cream
1 cup or 237 ml. Whole Milk
.5 cup or 100 g. Sugar
Zest of 1 whole lime
Blend
Remove from blender and muddle in several sprigs of mint
Strain out mint and blend again
Transfer to ice cream maker
When serving garnish with mint
Trinidad Sour Ice Cream:
Build in blender
.75 oz. or 22 ml. Rye
2.25 oz. or 68 ml. Angostura Bitters
1 cup or 8 oz. Almond Milk
1 cup or 8 oz. Heavy Cream
.5 cup or 100 g. Sugar
Zest of lemon to taste
3 dashes orange blossom water
Blend
Transfer to ice cream maker
When serving garnish with mint and a lime wheel
Improved Whiskey Cocktail Ice Cream:
Build in blender
2 oz. or 60 ml. Bourbon
2 oz. or 60 ml. Rye
.75 oz. or 22 ml. Maraschino Liqueur
.25 oz. or 8 ml. Peychaud’s Bitters
1 – 2 bar spoons of Absinthe
1 cup or 8 oz. Non fat Milk
1 cup or 8 oz. Whole Milk
.5 cup or 100 g. Sugar
Lemon zest
Blend
Transfer to ice cream maker
When serving garnish with lemon peel and cherries
Gin Martini Ice Cream:
Build in blender
4 oz. or 120 ml. Gin
1 oz. or 30 ml. Dry Vermouth (Baldoria)
2 bar spoons of Orange Bitters
Zest of lemon to taste
1 cup or 8 oz. Whole Milk
1 cup or 8 oz. Heavy Cream
.5 cup or 4 oz. Non Fat Milk
.5 cup or 100 g. of Sugar
Blend
Transfer to ice cream maker
When serving garnish with lemon twist
Mai Tai Ice Cream:
Build in Blender
1 oz. or 30 ml. Smith & Cross
1.5 oz. 45 ml. Plantation Double Dark
.5 oz. or 15 ml. Curaçao
.5 cup or 4 oz. whole almonds
1 cup or 8 oz. Whole Milk
1.5 cup or 12 oz. Heavy Cream
2-3 drops orange blossom water
.5 cup or 100 g. of Sugar
Zest of whole lime
Blend
Strain out remaining almond paste
Transfer to ice cream maker
When serving garnish with mint
Espresso Martini Ice Cream:
Build in Blender
4 oz. or 120 ml. Mr. Black
4 oz. or 120 ml. Cold Brew Concentrate
.75 Cup or 6 oz. Heavy Cream
.5 Cup or 4 oz. Whole Milk
.5 cup or 100 g. Sugar
Little bit of lemon zest
Transfer to ice cream maker
When serving garnish with whipped cream
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44 Comments
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 https://bit.ly/41HScXb!
We have a Podcast! https://youtube.com/midnightlocal
Audio: https://bit.ly/MidnightLocal
To pick up the bottles we used to make this Ice Cream magic head over to Curiada! – https://bit.ly/weallscreamforboozyicecream
Cuisinart Ice Cream Maker: https://amzn.to/3nUGZUK
Ice Cream Containers: https://amzn.to/3O4yD7O
Vitimix Blender: https://amzn.to/3VXCKEv
Twitch: http://bit.ly/2VsOi3d
H2D2: http://bit.ly/YTH2D2
twitter: http://bit.ly/H2DTwit
instagram: http://bit.ly/H2dIG
Blog: http://bit.ly/H2DBlog
Patreon: http://bit.ly/H2DPatreon
Gear: https://amzn.to/2LeQCbW
Accidentally inventing the best drink ever!: https://youtu.be/CN4fCni091o
How to make all the Mead in Skyrim: https://youtu.be/CT5EXtoUkZ8
Punch Romaine from Hannibal: https://youtu.be/cTit7_w7pBI
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.
Please buy “eat your drink”(smith & sinclare). I want to know your thoughts!
Red Leader, this is Red-5, checking-in.
I would try lightly cooking the alcohol out of some of the spirits and adding some of that to the mix. That would allow more of the flavor without adding even more alcohol. Especially for the whiskey.
I had a thought. What about trying to additionally make a simple syrup to add on top to help recoup some of the flavors that get lost? Idk that it would really even work but in my head I am almost thinking that you could make them as a light simple to not make them overly additionally sweet and also do them as a gum syrup so they would be more in line with what "traditional" syrups would be that you would put on ice cream.
Using the Ninja Creami would have been perfect for this episode.
I'd love to see a Last Word ice cream.
Think you can experiment with old wild west cocktails? The one I would recommend to you is The Cowboy!
Almond Milk works very well for this by the way it's how a lot of the place that make alcoholic alcohol make the booze shakes, little xanum gum also helps firm it up. If I say to much more I might violate an NDA
I’m honestly way more interested in you replicating this but non alcoholic
You should make plaid t-shirts that say is that a cocktail in your freezer or did your ice cream just get HARDER LOL
Last summer i made ice cream with Amaretto. It's so delicious, you should try it. Add some canned cherries too and you'll see.
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.
Let's do the Mai Tai 👯
So just throwing this out here: What about using a gelatinizing ingredient like gum arabic alongside a contrasting liquid flavor (like the chartreuse in the last one) to create a sort of syrup that is then striped into the ice cream at the end?
It would not only provide a flavor contrast, but a visual flair as well.
Just made Rye Manhattan ice cream with luxardo cherries. 🎉🎉
Something about the five spinning drums was really funny
For the Gin-based ice-creams, I wonder if you can get some juniper berries in there to give it a punchy gin flavor without adding all the alcohol?
This was great! Now think you could do a follow-up boozy milkshake video for people who don't have an ice cream machine?
I mean come on man I'm a bachelor trying to lose weight, I'm not getting one of those siren's calls for diabeetus lol
when you inevitably try making this again in your own time, try adding a very tiny amount of xantham gum it is a very good stabilizer as long as you dont overdo it
I cheated when I "made" alcoholic ice cream. My point of ice cream melted by the time I got home, so I drank some and added about 5 spoonfuls of Bailey's. It refroze pretty well and was great over the summer.
Bit of a misconception that fat really makes ice cream softer. Softer ice cream is the result of air, that's pretty much the biggest thing about it. More airy ice cream freezes better sure, but it's also way easier to get your spoon into airy ice cream. I guess as an example, if you compare Ben and Jerrys to your typical brand ice cream for USA viewers would be like Turkey Hill, Friendlys, generic super market brands and what have you, the Ben and Jerrys is alot harder to get into when its fresh from the freezer because of the fat content, whereas most ice cream companies use like 10-12% butter fat content as 10% is the legal minimum to be ice cream and not a frozen dairy dessert.
I love the image of Greg fiddling with 5 spinning ice cream makers.
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.
The urge to buy an ice-cream maker so that I can try to make these…
Dirty martini ice cream would fit right in with a cursed cocktails episode. 20:09
I wonder if these would have been better as a frozen custard? That way you can burn off some of the alcohol and it freezes better.
I wonder if using an oleo saccharum might give better citrus flavor instead just the zest. You could cut down on the amount of raw sugar going into the mixture and use the oleo saccharum, since the zest (in my experience making ice cream) can get crunchy and be bitter. And it might be a little easier to measure and test than just zesting in the citrus.
A little carageen powder or agar agar powder should help with getting it firmer while maintaining creaminess without getting frozen hard or having to add too much dairy.
Corn starch or gelatin can be used to thicken up the alcohol.
It was an interesting change-up, but the off-camera commentary is just not working at all. Time to move on from the experiment.
I am on the keto diet and can drink but was wondering if you could show me how to make things like an allulose simple syrup and some sugar free drinks.
CONGRATULATIONS MERIDETH!!
My stepdad always made two different ice creams for after Christmas dinner with his family. One was with creme de menthe, and the other was a pink ice cream but I can never remember the liqueur used. That was something he's been doing since at least the 90's. But definitely not mixing up a whole cocktail into the ice cream.
Great episode but if you want to make this and you dont like it that soft, keep it in the freezer soft and then before you have a party a cooler with dry ice will get it far colder
If only all these ready made food/meal prep sponsors had a Kosher option so that they ACTUALLY catered to all dietary needs.
Kulfi is basically milk ice cream….u can add any flavour to it, like tahini!
An oleo saccharum would be a good alternative for the zest! I’m not sure if you mentioned it, but maybe something to look into. Also, adding Bailey’s whipped cream to the espresso martini ice cream would be a great move!
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
“Heavy Milk” is the title of my next album.
Would making it with an egg into a gelato work? The egg could help with the emulsion
Thought for sure this was going to be Creami crossover content
best part of the whole video: trump impersonations firt prize, and themai tai freeze. fromai…frozai…frozamai… hmm you could probably sell it for $199 for 6 pints … nancys fancy got nothing on you. dayummmm good show