A Scoop of Scotch, Sir?

The trend started with boozy JELL-O shots, and migrated to liquor-infused cupcakes. Now, alcohol has become the flavor-du-jour for ice cream, too.



The forerunner is San Francisco’s Humphrey Slocombe, where the most popular ice cream flavor is Secret Breakfast, a concoction of ice cream with Bourbon and toasted cornflakes, incorporating so much Jim Beam that the scoops always run soft. Beer-based ice creams also are favorites, with flavors such as Collaborative Evil Ale, Eight Ball Stout, Guinness Gingerbread, and Russian Imperial Stout. Sorbet flavors include Jesus Juice (red wine and Coke); and a Limoncello-spiked Italian Ice.

In Scottsdale, Ariz., Lee’s Cream Liqueur Ice Cream Parlor, features house-made premium ice cream with about 5% alcohol (yes, ID required). Flavors include Appletini, Long Island Iced Tea, Piña Colada and Champagne.

Meanwhile, in Portland, Ore., Fifty Licks (954-294-8868) sells Single Malt Scotch ice cream from a mobile ice cream cart, as well as Slabtown Whiskey, made with small-batch hooch from local House Spirits Distillery. (When the boozy stuff isn’t available, try their carbonated Red Bull Cola ice cream, or Maple with Bacon.)

New Yorkers also have locally inspired flavors from ice cream delivery service MilkMade, such as Frozen Hot-Toddy, made with Bourbon from Tuthilltown, an upstate New York distillery, and Twist & Stout, made with Sixpoint Brewery’s Otis Oatmeal Stout. And it’s not just ice cream shops, either: at Coi, an upscale restaurant in San Francisco’s financial district, a Frozen Mandarin Sour on the dessert menu relies on a mandarin-vodka gel for punch. Now that’s something worth screaming about.

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