This is not just a recipe for another frozen dessert. I’m sharing the secret to get that creamy, scoopable ice cream every single time.
Adding a splash of alcohol to your ice cream base results in a better texture when it’s churned because alcohol doesn’t freeze. Alcohol prevents ice crystals from forming, which makes it creamier and scoopable. The freezing point of water is 32°F/ 0°C, alcohol freezes at much lower temperature, 80 proof Vodka freezes around -16°F/ -26°C. The point behind these numbers, the more alcohol you add to ice cream , the lower you make its freezing point.
Word of caution: It’s important to only add a splash, though. Add too much and the ice cream base might not freeze at all, leaving you with something more like a milkshake when it’s finished.
Refer to David Lebovitz’s book, The perfect scoop.
Drunken cherry & Coconut Kulfi.
Cherries macerated in spiced malibu rum (use Kirsch for best results) overnight and churned with maraschino cherries, almond milk, coconut cream and sugar. Frozen in Kulfi moulds.
Kirsch: Kirschwasser is a clear, colourless fruit liquor made from distillation of Morello cherries, made in Black forest of Germany.
1 cup pitted fresh cherries.
1/2 cup Maraschino cherries
2 tbsp Malibu white rum or Kirsch.
250ml coconut cream
100ml almond milk
1 tbsp cornflour
50ml condensed milk
1.Macerate pitted cherries overnight in rum or kirsch. Drain cherries and reserve the liquid for making cherry sauce.
2. Roughly chop cherries.
3. Blend all ingredients together. Pour mixture in Kulfi moulds and freeze. Demould and serve with cherry sauce.