Alcoholic Strawberry Ice Cream

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I’ve been waiting to test out alcoholic ice cream for a long time because it is seldom done. The problem with making it is that adding alcohol lower the freezing point of the ice cream too much, so what you’re left with is a puddle of alcoholic flavor. Enter my Alcoholic Strawberry Ice Cream recipe. Delicious doesn’t begin to describe it.

If you’ve read my ice cream food manual, then you know that the freezing point of ice cream is determined by the solutes added to the custard base. The most common ingredients that act as solutes are sugar, salt, and alcohol. Unfortunately for alcohol fanatics, it only requires a little bit of alcohol to push freezing point too low to freeze successfully. Enter the amazing, multipurpose ingredient gelatin.

Gelatin uses protein to stabilize liquids, which forms a gel. Usually, when we imagine gelatin, we imagine Jell-O or marshmallows. However, gelatin has a wide variety of uses. In this case, we are using gelatin to trap the excess alcohol solutes in the ice cream. It also has the added effect of trapping air inside ice cream very well, so with this recipe you are getting the best of all worlds. You get light, fluffy ice cream with an alcohol overload. Only for the grown and sexy.

Also be sure to read “Food Manual: Ice Cream” and “Food Manual: Gelatin” for complete scientific breakdowns about the interworkings of ice cream and gelatin, respectively.


1 ½ cup of heavy cream
½ cup of milk
4 whole eggs
2 egg yolks
½ cup of sugar
1 tbs of gelatin
2 tbs of cold water

1 pound of strawberries (blended)
¼ cup of Bailey’s Irish Cream
½ cup of vodka
½ tsp of vanilla


  1. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat.
  2. Whisk eggs, egg yolks and sugar in medium bowl to blend.
  3. Temper the custard into egg mixture: While whisking, slowly pour hot cream mixture into egg mixture until one third of the cream is incorporated into the eggs. Then while stirring, slowly pour the egg mixture into the pot with the rest of the cream mixture.
  4. Turn the stove top to medium low. While constantly stirring, bring the cream/egg mixture to about 170°F. (A test you can use if you don’t have a thermometer is to use your finger to make a line on the back of your stirring spoon. If the line holds on the back of the spoon without being covered by dripping cream then it is ready to be removed from heat.
  5. Remove immediately from stove and strain the mixture into a medium bowl.
  6. Add the cold water to the gelatin in a small bowl and allow to bloom for 5 minutes. This will form a gel.
  7. Stir the strawberries, Irish Cream, and vodka into the custard.
  8. Microwave the gelatin in 4 second intervals until the gelatin dissolves. This will take about 10 seconds. Do not overheat the gelatin.
  9. Strain the gelatin into the custard and stir.
  10. Refrigerate the custard for at least 4 hours. Overnight preferred.
  11. Follow directions on your ice cream freezer.