The problem of using alcohol in ice cream is the same as using it anywhere: add too much and you find yourself with a smelly, melty puddle on the floor. Here's what you need to know to get the most out of your boozy frozen desserts.
Few things make me happier than dunking a couple shots of whiskey into my homemade ice cream base. Few things make for tastier ice cream, too—just a tablespoon or two of hooch brings incredible complexity and depth to a scoop, be it
Even in a fully churned ice cream, not all the liquid has been frozen solid. Dissolved sugar and emulsified fat and protein create a soup of super-concentrated syrup surrounding millions of tiny ice crystals and air bubbles. By adding alcohol to ice cream, you increase that proportion of liquid syrup to solid fat and ice, which makes for a softer scoop.
The problem of using alcohol in ice cream is the same as using it anywhere: add too much and you find yourself with a smelly, melty puddle on the floor. For a standard quart of ice cream base, adding more than five or six tablespoons of 80 proof liquor leads to an ice cream that'll never freeze hard enough to scoop. The ice cream will also taste so viciously boozy as to be unpalatable.
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