WASHINGTON — Three years ago on Christmas Day, Dan Gorham and his family were finishing up their holiday meal when they faced a dilemma that`s all too common for wine-lovers with a sweet tooth.

`We wanted ice cream, but we didn’t want to stop drinking wine,` he said.

They racked their brains for a solution. A wine float? No. Wine milkshakes? Also no. But wine ice cream? It was an idea they could all get behind. That night, the Baltimore-area family filed for an LLC and Winecream was born.

Gorham, an engineer, and his sister Katie, a public health communications specialist at Johns Hopkins, spent about a year on research and development and came up with a recipe for a product that tastes like ice cream, but has the alcohol content of a glass of vino.

The key to this confection is liquid nitrogen. Wine does not freeze in a typical freezer, even if it is mixed with cream and other ingredients, Gorham explained. However, liquid nitrogen, which is about -300 degrees Fahrenheit, freezes both the wine and the cream, together, while retaining the wine’s alcohol content.

Unlike typical reds and whites, the wine the Gorhams use in their Winecream is not grape-based. Instead, they ferment sweeter fruits, such as strawberries, peaches and pineapples, into wine. 

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