Brewers and distillers are turning beer and whiskey into soft serve ice cream
Finally, my dream comes true
I apologise in advance but I have to start... by ranting. I can't understand why ice cream producers don't make ice cream out of booze. I mean we know that ice cream can be made from (and with) just about anything.
Some of you may remember when James May tried squid ink and sea urchin ice creams in Japan (on Amazon Prime) and that's not even the worst of it: 'Sweet Spot: Sparky's', an ice cream shop in Columbia, Missouri reportedly sells cicada ice cream; 'Sweet Action Ice Cream' in Denver, Colorado serves goat cheese ice cream and lastly Ben and Bill's Chocolate Emporium in Bar Harbor, Maine apparently sells... lobster ice cream.
So what about beer? Or Jim Beam bourbon? Fortunately my prayers have been answered and now WDS Dessert Stations - a company in Illinois - has invented a machine that can turn anything into ice cream.
Dubbed the "Ferrari of soft-serve machines", it 'only' costs around $6,000 (£4,300) and can turn any alcoholic beverage into soft-serve desserts - including ice creams and milkshakes - in minutes. Furthermore, anything that goes through the machine retains its full alcohol content, so if you're thinking about having a Maker's Mark milkshake, you'll in fact be enjoying a dessert with 45% ABV.
Will Rogers, the man behind the machine and the NIA gel (Nitrogen Ingredient Additive) that allows any alcohol to freeze to a soft-serve, said he never thought his machine would be so popular with brewers.
“When I first came up with the machines," Rogers said. "Never in a million years did I think the brewery industry would be our main market but these brewers are the chefs of their trade".
The whole process is FDA-approved, dairy-free and and fully pasteurised. The higher the ABV, the longer it takes for the liquid to turn into ice-cream or milkshake but other factors come into play. Stout beers, for example, take a bit longer than lagers and sours.