How can I flambé ice cream?
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bit since and have come to think it was to cold for the alcohol to evaporate and so burn (bad explanation, I know). Is this why? How would I go about achieving this, ideally with no chemicals as I have a kitchen not a lab.
Thanks in advance!
Best Answer
For a substance to burn, it must first reach its ignition point. For it to keep burning, it must reach its fire point. The ignition point of a 40% ABV liquid such as brandy is 26ºC/79ºF, and the fire point is approximately 10ºC higher than that.
What this means in practical terms is that you need to heat the alcohol a little first before you add it to the ice cream. The simplest way to do this is to put the alcohol in a ladle and heat it over the hob - it won't need much as 36ºC is not a great deal over room temperature. Then light it carefully with a long match, and pour it around your ice cream - if you've got it warm enough it should keep burning until the alcohol is consumed.
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What is the main ingredient for flambé?
You'll find it commonly used in classic dessert recipes such as bananas foster: a decadent dish originally from New Orleans that is made with cooked bananas, cinnamon, brown sugar, banana liqueur, and rum. After the dish is flamb\xe9d, it's topped with vanilla ice cream.What liquid is used to flambé?
Use an 80-proof liquor/liqueur or 40% alcohol by volume for flambng. Choose liquors or liqueurs that are complimentary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats. Beer, Champagne, and most wines can not be used when flambng.How do you flambé at home?
For it to keep burning, it must reach its fire point. The ignition point of a 40% ABV liquid such as brandy is 26\xbaC/79\xbaF, and the fire point is approximately 10\xbaC higher than that. What this means in practical terms is that you need to heat the alcohol a little first before you add it to the ice cream.How to Flambe Food Like a Pro | Chef School
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