Earlier this month I was talking to a friend of mine about my desire to make ice cream and she offered to loan me her ice cream machine indefinitely since she and her husband were not using it… ever. So naturally I decided “why not?” and borrowed the ice cream machine.
To test out the machine I tried a batch of a simple vanilla ice cream with chunks of chocolate and candy canes mixed in and had great success. So I decided that since I had so much alcohol at my place I needed to find ways to “get rid of” them without having to resort to either drinking, throwing a party, or giving them away. What was I left with was the idea of using them to cook with.
The idea came out like a bolt out of the blue… why not make boozy ice cream? It can’t be all that difficult and I am sure others have tried to figure out ways to make it work. So after some research online a young adult duo of Valerie Lum and Jenise Addison eventually authored a small recipe book called “Ice Cream Happy Hour: 50 Boozy Treats You Spike, Freeze and Serve”. BINGO!
I stumbled upon this duo via a post / article about them on Gizmodo which also featured a movie that gives a quick idea of what they did to create their boozy concoctions and also immediately I was sold. So I bought the book via Amazon.com and waited patiently for the book to arrive to create to give a recipe a try.