Homemade soft serve peach ice cream

Thread starter #1

Spotlite

Senior Member
After running through a few cases of peaches - canning and freezing……knocked up two gallons of soft serve peach ice cream for the freezer.

Just add 1/2 teaspoon of absolute vodka per quart and it doesn’t freeze solid. That one peach is just for show. The others are diced up. 5829CA54-4859-49D3-AEA0-99B46F8C1FB1.jpeg
 
So how much of this "alcohol" could you add to this mixture and it still freeze enough like ice-cream?
 
Thread starter #5

Spotlite

Senior Member
So how much of this "alcohol" could you add to this mixture and it still freeze enough like ice-cream?
Maximum is 2 teaspoons per quart depending on how soft you want it.

1/2 teaspoon per quart works for us, you can get it out of the freezer and stick a spoon in it without heating it up or anything. It’ll stay in a cone upside down.

2 teaspoons per quart made it soft enough that if you put extra scoops on a cone, they’d slide off after a few minutes.
 
Last edited:

wvdawg

Moderator
Staff member
Done flung a hankering this way! That looks delicious!
 
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