Ice Cream Maker Commercial
Can you make ice cream from wine?
I have one of those non-electric ice Cream Makers. It has an alluminum container you freeze and then pour the Ice Cream Mix into it and stir. So today I decided to pour some sweet blackberry wine into it. It does not work at all. Looked it up, and sure enough, the freezing temperature of alcohol is -80 Celcius! There are commercial maker of wine ice cream though. What’s the secret? Perhaps I should put the wine in the freezer, and then alcohol will separate? Will it break my (cilindrical, double-walled, non-air-tight) alluminum container though if I fail to get it off the freezer on time? Has anyone tried it at all?
Well, since wine will freeze all by itself in the freezer, it really should have set up all by itself during the hardening stage. But especially with that much wine in it (here’s a recipe that calls for 1/2 cup of wine to 3 cups of cream) it may not set up in your Ice Cream Freezer. So while it should have frozen eventually in the freezer, it wouldn’t have great texture: the ice crystals will be too large because it froze without being stirred.
So my first suggestion is to cut way back on the wine.
My second suggestion would be to apply more cold to it, so that you can get more freezing done while applying the dasher. If you had an ice-and-rock-salt freezer, I’d suggest that you should run it for a while, then replace the ice and salt.
Since you can’t do that, I’d suggest that you take your aluminum container with your custard/wine mixture and stick that in the freezer long enough to chill it, perhaps stirring with a spoon every 10 minutes to break up the frozen parts on the outside and let the cold distribute evenly though the mixture.
When the mixture reaches, say 35 degrees (which should be thicker but not frozen, so it won’t hurt the texture) you can stick in the dasher and turn it on. That will aerate the mixture and break up the crystals. That will let you get it much closer to the freezing point before you have to stick it in the freezer to finish hardening.
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