By integrating sugar and fat with the liquid, you create smaller ice crystals, but the end result may become overbearingly sweet. Adding just enough alcohol where the ice cream can still freeze, but not rock solid, will give it some body.
By Vanessa Pastore
Vanessa Pastore is a part time baker, blogger, and all around passionate about food. A vegan of 13 years, she has become obsessed with farmer's markets, international markets, and anything she can get her hands on. Everything is a potential ingredient, and every ingredient is a potential baked good. When she's not baking or blogging, chances are, she's thinking about it.