FWIW:
In the 9th grade science class I taught this year, I had my students make vanilla ice cream for a lab. The kids that used alcoholic vanilla extract had a greater difficulty freezing their ice cream than those using an alcohol-free vanilla extract from Trader Joe’s. This turned out to be a great demo of the effect of solvents upon freezing points.
Unfortunately, I know that the only thing that several of my less-than-bright-bulb students got out of this exercise was the knowledge that vanilla extract has a fair amount of alcohol, and they probably went home and raided mom’s pantry.