For The Love Of Port

Jeff G. wrote:i'm curious about the frozen port though

i've been very tempted to make some port gelato, and if what theodore says is true, I would never get it to solidify

If you could concentrate/reduce the port enough, when mixed with cream, milk and eggs, will be able to freeze. Getting enough port flavor to actually make a gelato will be the tough part.

Moses Botbol wrote:

Jeff G. wrote:i'm curious about the frozen port though

i've been very tempted to make some port gelato, and if what theodore says is true, I would never get it to solidify

If you could concentrate/reduce the port enough, when mixed with cream, milk and eggs, will be able to freeze. Getting enough port flavor to actually make a gelato will be the tough part.

Contrary to what Food Detectives on the Food Network tried to tell you, when you reduce an alcoholic liquid the alcohol content does in fact go down. Alcohol has a lower boiling point and a lower vapor pressure than water (very slightly) so if you reduce slowly the alcohol boils off first.

Now if you crank up the heat and boil it raucously, then both the water and the alcohol are boiling and you're not actually changing the ratio that much. It's changing a little bit because the alcohol evaporates more easily, but it's not a huge difference. That's probably what Food Detectives did in their "test" and so that's why they got a bogus result.

So just barely simmer your mixture and you'll lose most if not all of the alcohol, after which it should freeze just fine.

if you wanted, one could actually set up a little still with some lab scale equipment, and get the alcohol almost out completely. Quite a process for some ice cream tho...I would go with Glenn's method first!
I have had Jamaican Rum gelato once in Victoria BC, it was fab, so I am sure a port one is doable.

Russ K wrote:if you wanted, one could actually set up a little still with some lab scale equipment, and get the alcohol almost out completely. Quite a process for some ice cream tho...I would go with Glenn's method first!
I have had Jamaican Rum gelato once in Victoria BC, it was fab, so I am sure a port one is doable.

you mean distill port?

absolutely...
you will lose some of the phenols / any lighter ended stuff with it, but you could do a cut of the C2H5OH out of the mostly H2O and heavier components port mixture, I would estimate a top condensing temp of around 353K (80F) you could basically reverse the brandy adding process (bizarro world), use a high reflux ratio and tada, port with almost all its water and little booze (some water will go with the C2H5OH becuase of the azeotrope). The port left would be lacking much aromatic value though,as anything lighter than C2H5OH would go with it...

Russ K wrote:absolutely...
you will lose some of the phenols / any lighter ended stuff with it, but you could do a cut of the C2H5OH out of the mostly H2O and heavier components port mixture, I would estimate a top condensing temp of around 353K (80F) you could basically reverse the brandy adding process (bizarro world), use a high reflux ratio and tada, port with almost all its water and little booze (some water will go with the C2H5OH becuase of the azeotrope). The port left would be lacking much aromatic value though,as anything lighter than C2H5OH would go with it...

at least i could barrel age my own fire water.

tho i think it's illegal in the states

To simplify the chemistry lesson here:

Take your leftover Port and pour it into an ice cube tray(s), better if they're plastic and not metal trays.

insert into your freezer.

You've now accomplished the inclusion of both ends of the topic: Port & cold temperatures

To reward thyself for this achievement, take said frozen Port-cubes and use them to enhance sauce and gravy recipes, or allow them to rethermalize and sip at your convenience.

Glenn E. wrote: Contrary to what Food Detectives on the Food Network tried to tell you, when you reduce an alcoholic liquid the alcohol content does in fact go down. Alcohol has a lower boiling point and a lower vapor pressure than water (very slightly) so if you reduce slowly the alcohol boils off first. ... So just barely simmer your mixture and you'll lose most if not all of the alcohol, after which it should freeze just fine.

Instead of simmering, heat to just above 172 F to cook off the alcohol, and don't try to capture it to stay legal. (Adjust temperature slightly for altitude. 170 would probably work for me at 5000'.)