In Part 1 and Part 2 of this Why Ice Cream is the Secret to Whisky Tasting series, we talked about how ice cream extinguishes the alcohol burn and how the creamy fat content carries & slowly releases flavor to enhance the whisky tasting experience. In this final episode of making whisky ice cream for a better whisky tasting experience, there is one more unique attribute about ice cream that really brings out the complexities and depth of whisky flavor.
But first, a brief recap:
Tasting whiskies (and high-proof alcohols in general) can be challenging, especially for beginners that are just starting to learn how to taste whiskies.
- High-proof alcohols can create a “burn” or “heat” sensation that can be overwhelming on the palate, especially one that is not used to drinking high-proof alcohols. This initial burn can completely obscure the subtle, complex flavors underneath. A new drinker might taste only ethanol and oak, missing the vanilla, fruit, or spice notes that an experienced taster can detect. It is an acquired taste where your brain learns to ignore the burn and search for the underlying flavors.
- Whisky also presents an incredibly wide and intense spectrum of flavors, which in itself can be overwhelming. Trying to identify individual subtle flavors from a single sip while dealing with the burning sensation is like trying to hear a single instrument in a loud, chaotic orchestra.
Ice cream is the perfect canvas for experiencing all the nuances and subtleties of whiskies, especially complex or cask strength whiskies. While it might seem unconventional, adding whisky as an ingredient in ice cream is a fantastic and surprisingly effective way to taste and appreciate it. Ice cream moderates the whisky’s harshness while amplifying its best qualities.
The Melt
A unique attribute of ice cream is the range of temperatures it goes through as it melts from frozen ice cream back into its liquid ice cream base form. The varying temperature of the ice cream as it melts is not just a side effect. It is a critical mechanism that allows for a sequential tasting of a whisky’s flavor layers.
Combined with fat, this dynamic temperature aspect of eating ice cream slowly unfurls all the complex flavors in a whisky. Drinking whisky is a rush of burn and a fast, blast of flavor. Fat and melt puts this flavor release in slow motion, making it much easier to taste each distinctive flavor. Here’s how it works.
Initial Cold Shock (Very Cold: -18°C to -10°C)
When you first pour the room-temperature whisky onto the hard, frozen ice cream, the immediate, intense cold has a specific effect: it suppresses volatility. The exact very cold temperature will vary dependent on the style of frozen dessert, whether it be ice cream, gelato, soft serve, etc. We’ll cover these differences in another article.
The most volatile compounds in whisky are the lightest and most aromatic ones: bright floral notes, sharp citrus, and delicate fruity esters. Cold temperatures prevent these molecules from easily evaporating and reaching your nose.
With the “top notes” locked down by the cold, your palate is introduced first to the whisky’s heavier, richer, and less volatile base notes. These are some of the foundational flavors you’d perceive at these frozen temperatures:
- Deep oakiness and wood tannins
- Rich malt and cereal character
- Dark caramel, toffee, or molasses
- For a peated whisky, the dense, earthy, tar-like core of the smoke, rather than the sharp, medicinal aromas
In a way, you are peering deep into the whisky’s soul before you experience its more fleeting personalities.
The Melting (Cool: 0°C to 5°C)
As the ice cream begins to melt, slowly transforming back into its original liquid base form, the temperature rises. This slight warming change in temperature is enough to begin releasing the next layer of flavors.
The “mid-palate” notes, which are less volatile than the top notes but more so than the base notes, begin to emerge.
The experience becomes more complex and balanced. You’ll start to detect:
- Richer fruit flavors like baked apple, cherry, or dried figs.
- Spicy notes like cinnamon, nutmeg, and black pepper.
- Nutty characteristics from the cask (almond, walnut).
- The sweetness from the ice cream now perfectly balances this emerging spiciness.
Melted (Chilled: 5°C+)
By the time you reach the last few spoonfuls, you have a chilled, liquid pool of sweet, creamy whisky ice cream base. The temperature is now much closer to that of a chilled cocktail.
The mixture is now warm enough to release the most volatile and aromatic compounds.
This is where the full bouquet of the whisky finally blooms. You’ll now be able to perceive the delicate top notes that were suppressed at the beginning when the whisky ice cream was very cold:
- Bright, fresh citrus like lemon or orange zest.
- Light floral notes like heather or honeysuckle.
- The full aromatic profile of the peat smoke (iodine, sea spray).
It’s at this stage that your nose and olfactory senses becomes fully engaged, picking up the complete aromatic profile that was previously muted by the cold.
A Final Analogy: Warming Up A Cold Rose
Imagine taking a rose out of a cold refrigerator. At first, you can barely smell it. As it warms up in your hand, its fragrance begins to bloom, eventually filling the air. The varying temperature of the ice cream does the exact same thing to the aromatic compounds in the whisky.
The dynamic temperature change creates a well-structured, chronological tasting journey. Instead of being hit with all the whisky’s flavors at once (as in a tasting glass), whisky ice cream guides you through them layer by layer, from the heavy base, through the fruity middle, to the aromatic top. This is why it’s such a uniquely insightful (and deliciously sweet) way to understand and experience a whisky’s complexity.
A key thing to note is that this melting happens naturally in your mouth as you eat whisky ice cream, so in one bite of ice cream, you’ll experience the full spectrum of flavor evolution as described in this article. You can also taste the whisky ice cream at various points of melt in your bowl: first bite right out of the freezer, second bite after the ice cream has warmed up a bit, third bite (or rather sip) when the ice cream has melted.
If you’re interested in experiencing the science of whisky and ice cream in action, Elliot’s offers a variety of whisky and alcoholic ice creams. You can learn more about them by visiting our Flavors website and contact us if you’d like a tasting!
