July 9, 2008
Ice cream + booze
Governor Patterson signed a whole slew of bills into law today, which will bring a few changes to New York state: there will be a new casino in the Catskills, wine tastings can start at 10:00 AM on Sundays, and the same penalties for using brass knuckles now apply to plastic knuckles, too.
He also allowed wine-flavored ice cream to be made and sold in the state, to people over 21 who are interested in eating a gross-sounding dessert.
But really, dairy plus wine? Ew. If you're going to add a frozen dessert to wine, I think sherbet would be better.
I have no problem with other kinds of booze in ice cream, though, like whiskey. I guess now is the time to trademark my signature dessert-drink college cafeteria recipe: the Frosty Wah™.
The Frosty Wah™ is made by sneaking a bottle of whiskey into a college cafeteria, or any setting in which you have access to a soft-serve ice cream dispenser, filling a glass about 2/3 of the way with vanilla soft-serve, then adding a bunch of whiskey. Stir and drink.
Actually, this is probably one of those disgusting drinks that you would only ever consider drinking if you are actually under 21. Like wine coolers.
But at least with the Frosty Wah™ you've got a reasonably high alcohol content. With this wine ice cream, you would need to eat two whole gallons of it to equal one glass of actual wine, according to Gothamist.
Some enterprising folks over at Ice Cream Ireland have developed a recipe for chocolate whiskey ice cream that sounds very delicious, though there's only a touch of whiskey per serving. Though if you use too much whiskey in ice cream it would probably mess up the freezing process.
So the next logical step is beer ice cream: here's a recipe for Guinness ice cream, and a NY Times article about a guy in Brooklyn who makes beer-infused ice cream, though it doesn't sound like it's literally ice cream made from beer. I'm happy with the traditional and delicious Guinness float.
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