For never-icy no-churn ice cream, you can’t just skip the churning. Here’s how adding vodka improves the texture, making it creamy as can be.
Much like open-office floor plans, no-churn ice cream is great in theory, but oftentimes disappointing in reality. Trying to dish out a scoop is like digging into a slab of concrete: hard, unyielding, and anything but creamy. You might even find pockets of ice crystals sparkling like geodes; a reminder that while this might look like regular ice cream, it’s not.
Each bite will be as lush and velvety as a fancy scoop you’d splurge for at a shop. Because vodka is both flavorless and odorless, you don’t have to worry about it changing the flavor of your ice cream or adding any unwanted aromas. You can, of course, pick a spirit that does have a flavor: Tequila added to a fruity raspberry-swirl ice cream, bourbon in a nutty miso-pecan base, and rum in an earthy tea-infused variety would all make welcome additions. Just don’t overdo it.
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