Spiked by the Scoop event revels in boozy ice creams

July 20, 2015

The Spiked by the Scoop fundraiser will include booze-laced ice creams from some of Houston’s top chefs and ice cream makers. Flavors include, from left, Mexican Chocolate Ice Cream from Danny Trace of Brennan’s of Houston; Peaches Foster Ice Cream with Caramelized Pecans from Tallent Ricca of Ricca; and Salted Maple and Bourbon Pecan Frozen Custard from Kathleen Morgan of Honeychild’s Sweet Creams. Photo: Karen Warren, Staff / © 2015 Houston Chronicle

IMAGE: The Spiked by the Scoop fundraiser will include booze-laced ice creams from some of Houston’s top chefs and ice cream makers. Flavors include, from left, Mexican Chocolate Ice Cream from Danny Trace of Brennan’s of Houston; Peaches Foster Ice Cream with Caramelized Pecans from Tallent Ricca of Ricca; and Salted Maple and Bourbon Pecan Frozen Custard from Kathleen Morgan of Honeychild’s Sweet Creams.

Ice cream has traditionally enjoyed the most wholesome of images - nourishing dairy mixed with farm-fresh eggs and scoops of angelic sugar. Baby pure.

That's all well and good. But we're not that innocent. Sometimes we like our frozen licks infused with hooch, our pints pumped with a bit of booze. The supermarket case may not carry alcohol-spiked ice cream, but that doesn't mean we're not eating it. Homemade ice cream laced with high-proof goodness is delicious adults-only culinary territory.

And this week, ice cream shot through with, well, shots, is giving us the chills. Spiked by the Scoop, billed as an "adult frozen treat throwdown," will be held Thursday at Yellow Rose Distilling. The first legal distillery in the city limit is the perfect place to host a competition in which some of Houston's top restaurant chefs and ice cream makers have created boozy ice creams and frozen custards.

Brennan's of Houston chef Danny Trace is making a chocolate ice cream with Pura Vida tequila; Omar Pereney of Peska Seafood Culture is working with Mezcal Sacrifico; pastry chef Rebecca Masson of Fluff Bake Bar has joined forces with bartender Leslie Ross of Treadsack hospitality group for an ice cream cocktail. Other participants include: Brandon Walker of B&B Butchers & Restaurant; Brad Lamach of Christian's Tailgate; David Cordúa of Cordúa Restaurants; Garrett Arnold and Dylan Rodriguez of Fat Cat Creamery; Kathleen Morgan of Honeychild's Sweet Creams; Joseph Stayshich of Karbach Restaurant; Patrick Ellis of Mobile Mug; Susan Molzan of Petite Sweets; Scott Hightower and Aaron Reyes of Ragin' Cajun; Steve Long of Reserve 101; Tallent Ricca of Ricca; Peter Laufer of Royal Sonesta Houston; Seth Greenburg of Springbok; and Samantha Wright of Sweet & Mellow.

Cordúa is using Yellow Rose Blended Whiskey in his coconut ice cream cake with bourbon carrot coulis. He was inspired by his childhood love for ice cream cakes and his adult appreciation of whiskey.

"I was excited from the beginning to do an ice cream cake. It's one of those things from childhood that you rarely see as an adult," Cordúa said, adding that he's soaking his cake with a bourbon syrup and layering with coconut ice cream.

Masson wanted to do something unique.

"I don't know booze very well, but I know people who know booze very well, and Leslie Ross immediately popped in my head," said the owner of the new Fluff Bake Bar. Collaborating with one of Houston's top bartenders, Masson said they came up with the clever Saffron Armadillo ice cream cocktail. "It's definitely flavor combinations I would never have thought of. But when she told me her idea, I said, 'Bring it on.' "

Admission includes ice cream samples, cocktail samples, entertainment and a raffle ticket. The event benefits Small Steps Nurturing Center, serving at-risk preschoolers.

If boozy ice creams have you excited, try making one of your own. Here are recipes shared by Spiked by the Scoop participants.

See ice cream recipes here >>>