Could Soft Serve Ice Cream Machines Be the Next Bar Trend?

If it were up to us, there would be a SpacemanUSA soft serve ice cream machine in every convenience store, buffet, quick serve restaurant, and full service restaurant. But did you know that you can also find soft serve in some bars? Making alcoholic soft serve is possible, if you know the secrets. We’re taking the cue from the Ice Machines Plus article, “Are Frozen Drinks on your Drink List?” and talking about alcoholic soft serve ice cream.

When we mean alcoholic soft serve ice cream, we’re not talking about ice cream that has the flavor of an alcoholic beverage. We’re talking about something with a real kick. But it’s not easy to get alcohol to freeze.

Every child learns that water freezes at 32 degrees Fahrenheit, but alcohol doesn’t freeze until it hits -173.2 degrees Fahrenheit! When alcohol is added to the mix, the required temperature to freeze it into acceptable soft serve lowers. If you just dumped a liquor into your mix and processed it as normal, you’d get watery glop. However, if you add gelatin or another thickener to bind with the alcohol, then it doesn’t affect the temperature as much.

The results speak for themselves. The Boiler Room in Chicago has several drinks on its cocktail menu which combine Finch’s Cream Stache Stout with Jameson soft serve ice cream and Marie Brizard Chocolat Royal liqueur. Alcoholic soft serve is on the cutting edge of the beverage industry.

The drinks that you could make with your own soft serve ice cream machine are nearly endless. Sure, we can have the standard frozen ice margarita, but what about a lime soft serve ice cream margarita? Experimenting with soft serve cocktails is a way for bars to really differentiate themselves from their competition. It’s not something you’d immediately think of, but once you’ve had it you may be surprised no one has done it before now.

Actually, there has been commercially available alcoholic ice cream for a while now, but not soft serve. Soft serve is much easier and faster to serve to thirsty (hungry?) bar patron than scooping hard ice cream out of a freezer.

Why not try creating your own mix for your favorite soft serve ice cream machine? If you can convert regular ice cream recipes into soft serve, the book to read is “Ice Cream Happy Hour” by Valerie Lum and Jenise Addison. http://www.amazon.com/Ice-Cream-Happy-Hour-Treats/dp/1569759316/

If you’re looking for a new angle for your soft serve business, or if you already serve alcohol and want a new product line, why not pick up a Spaceman USA soft serve machine and try out your own alcoholic soft serve? After all, who doesn’t love ice cream, or good liquor?

Photograph: Erica Gannett – Jameson Soft Serve at the Boiler Room

 

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