# I want to make boozy ice cream! **URL:** \ **Category:** Cafe Society\ **Created:** [December 8, 2011, 2:11am UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451 "2011-12-08T02:11:11Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [December 8, 2011, 2:11am UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/1 "2011-12-08T02:11:11Z")
I got a Cuisinart ice cream maker and I’ve been asked to make some ice cream with creme de menthe, Kahlua, Grand Marnier, etc. I’ve seen the [gizmodo.com](http://gizmodo.com) video on making a custard based ice cream using a packet of plain gelatin, which would stabilize the addition of a sizeable amount of liquor, like a cup to a quart. Their recipe is a cooked mixture which calls for a little milk, a lot of heavy cream, and eggs, plus the gelatin, adding liquor near the end of the churning. What I want to know is, is it best to follow that recipe, or can I use any ice cream recipe, as long as I add a tablespoon of gelatin to it? ---
**Author:** ![cantara](https://avatars.discourse-cdn.com/v4/letter/c/6f9a4e/32.png) [@cantara](https://boards.straightdope.com/u/cantara)\ **Post date:** [December 8, 2011, 5:13pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/2 "2011-12-08T17:13:57Z")
I can’t answer your question, but I have to mention the Stout ice cream from [Gregs Ice Cream](http://gregsicecream.com/scoophappy/about-greg/) in Toronto. It is wonderful, but not boozy. Would a sorbet make more sense? Not that the liquor would freeze, hence the need for gelatin. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 8, 2011, 5:18pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/3 "2011-12-08T17:18:40Z")
Another not-what-you-are-lookig-for: I like to add some birthday cake and ice-cream to a pint of Guinness. Yum. ---
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [December 8, 2011, 5:31pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/4 "2011-12-08T17:31:23Z")
> [@cantara](#): > > I can’t answer your question, but I have to mention the Stout ice cream from [Gregs Ice Cream](http://gregsicecream.com/scoophappy/about-greg/) in Toronto. It is wonderful, but not boozy. Toscanini’s in Cambridge, MA has that, but they refuse to serve it in a cone. It doesn’t hold together well. JP Licks in Boston has Cape Codder (cranberry and vodka), and they only serve it in a dish for the same reason. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [December 8, 2011, 9:53pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/5 "2011-12-08T21:53:26Z")
I made stout ice cream a couple of years ago (after Ben and Jerry’s came out with then stopped making Black and Tan ice cream). It actually set up perfectly in a Cuisinart maker. You aren’t using high proof liquor, so setting it up might not be so difficult. ---
**Author:** ![Skammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skammer/32/143_2.png) [@Skammer](https://boards.straightdope.com/u/Skammer)\ **Post date:** [December 8, 2011, 10:15pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/6 "2011-12-08T22:15:26Z")
I think it calls for experimentation; please report your results here. (Mint cookies-and-cream ice cream using creme de menthe and chocolate cookie pieces sounds pretty tasty if you can pull it off). ---
**Author:** ![otternell](https://avatars.discourse-cdn.com/v4/letter/o/ecc23a/32.png) [@otternell](https://boards.straightdope.com/u/otternell)\ **Post date:** [December 8, 2011, 10:31pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/7 "2011-12-08T22:31:11Z")
Based on my experiences working with alcohol and chocolate, I highly recommend following the recipe, and then modifying based on your initial experience. I follow my ice cream recipes pretty faithfully, but have not tried to make one with alcohol. I wanted to make a malt flavored ice cream once, and thought that all I would have to do is add malt powder to my regular flavor. That did not work. It was malt flavored cream soup. But I also didn’t try adding gelatin. I’m a believer in following the recipe once, then experiment based on what you learned. ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [December 8, 2011, 10:58pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/8 "2011-12-08T22:58:45Z")
I just read an article in the paper, this week, about a place that serves ice cream with booze mixed in. I’ll see if I can find it. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [December 9, 2011, 1:18pm UTC](https://boards.straightdope.com/t/i-want-to-make-boozy-ice-cream/605451/9 "2011-12-09T13:18:17Z")
I’ll be trying the creme de menthe with the recommended recipe (using a spoonful of gelatin). Another thing I read you can do is soak the cookie bits in the liquor and add them toward the end of the mixing… I made basic chocolate yesterday as a trial run with really good stuff (cocoa) and it came out excellent!