By Joanna Prisco
How can you make ice cream even more indulgent than it already is? Combine a batch with a slick of rum, bourbon or gin.
Artisanal ice cream producers all over the country are increasingly coming up with cool, boozy flavors that are strictly for adults.
By many accounts, Salt & Straw in Portland launched this trend with its “Stumptown Coffee & Burnside Bourbon” flavor that combines local bean purveyor Stumptown’s single-origin Sumatra coffee, Holy Kakow Chocolate, and Burnside Bourbon from the City of Roses’ own Eastside Distillery.
“It’s super inspiring to meet and work with a great bartender and tap a bit into their mind,” Tyler Malek,head ice cream maker at Salt & Straw Ice Cream told Yahoo Food. “The trick to this flavor is that we cold brew the coffee using a locally distilled bourbon. The bourbon helps to extract this amazing profile of coffee flavors and definitely helps round out the final ice cream flavor.”
Photo: Frankie Frankeny
San Francisco’s haute ice cream parlor Humphry Slocumbe also entered the tipsy treat arena early, most famously with its “Secret Breakfast” flavor that swirled caramelized cornflakes with bourbon, and later expanded into adult sundaes, “Negroni Grapefruit Pops” and several stout-infused scoops.
Slocumbe o-founder and chef Jake Godby summed up the reason behind the flavor’s fandom succinctly: “Our most popular flavor by far is Secret Breakfast,” Godby said.“The appeal of ice cream and alcohol is that alcohol makes everything better.”
But the trend shows no sign of stopping and has since expanded from the West Coast.
At The House Boozy Ice Cream & Brews shop, which opened last month in San Antonio, Texas, owners Rob Nickle and daughter Dani Nickle Farmakakis are whipping up small batches of various tipsy treats such “French Toast,” a Cinnamon Toast Crunch-flavored ice cream base laced with Fireball whiskey.
Meanwhile, at OddFellows in Brooklyn, N.Y., chef and co-owner Sam Mason recently added Mister Katz’s Rock & Rye to a cream base then studded it with Rock & Rye cherries.
“It’s fun to make ice cream with liquor, and more fun to eat it,” said Mohan Kumar, OddFellow’s co-owner. But he promises there’s no need to designate a driver after having a cone.
"You would have to eat too much to get buzzed,” he said. “You can taste the alcohol but it doesn’t hit you.”
On the heels of that successful collaboration the Brooklyn shop debuted a new flavor last week, just in time for July Fourth, titled Portobello Road Gin & Berry’s.
A collaboration with Portobello Road Gin, the new batch is made from a juniper ice-cream base infused with the gin and blended with candied huckleberries.
“The Portobello Gin just came out in the market and gin pairs well with fruits,” said Kumar. “Throw in some cream and freeze it and…. even better.”
Sounds like the perfect summer delight.