Meh - takes too long...I'll just pour a generous dose of rum over my rocky road, or chocolate chip, or...

You know what? Screw the ice cream.

This is not a link to a Guiness ice cream recipe.

Today, we like ice cream and Disaronno. Start with ice cream. Put it in a bowl. That's ice cream in a bowl. Disaronno. Add it on top. That's it, Disaronno and ice cream.

Ice cream is frozen.
Alcohol has a low freezing point.

It's a bad combination. I've never had any alcoholic ice cream that didn't suck. I'd rather have regular, awesome, ice cream and a shot than really weak, bad tasting, ice cream that has less alcohol than the shot.

But maybe I've never had any of the good stuff

Sweet! I tried making white russian ice cream during the summer, and while it tasted good, it was too soft, due to the reasons given in the article.

Stabilize it with gelatin? So basically ice cream + jello shot. Good work there.

UPDATE: JOE'S MUSTACHE IS SUPERIOR.

-The Management

100% natural Vanilla Ice Cream Ingredients: Pure vanilla, blah, blah, blah.

*goes to pantry, gets bottle of pure vanilla, looks at label*
Pure vanilla = 33% alcohol.

FYI.

***Warning!!!***
Do not try to determine how much vanilla ice cream you need to eat in order to get drunk. Seriously, don't do it.

We make homemade gelato using



Milk Stout. It goes over well.

Stop me when I'm passing by...

Excellent.



I have seen the path we must take. Glory awaits!

OK, that's waaay too much trouble. Get a bottle of this:



Smirnoff Root Beer Vodka. 100 proof. $16 a bottle.

Mix 3 shots and a scoop of vanilla ice cream in a blender. Add cream or milk if you want to thin it out more.

Bam! Easiest alcoholic root beer float you'll ever have. You can down as many as you like, but you'll probably be shiatfaced by the second one. If you want to mix it up even further, a shot of Jager or Kahlua gives it a more robust flavor.

I've been handing those out as dessert drinks at our house parties and they really go over well. Besides the mess in the blender, they're really easy to make, and very difficult to screw up.

Guinness milkshake.

That is all.

BIE: Beer In Everything!

Lsherm: img638.imageshack.us

Smirnoff Root Beer Vodka. 100 proof. $16 a bottle.

And that is awesome. I didn't know there was rootbeer vodak. My bro used to make dreamsicles with Smirnoff Twist orange and ice cream.

Triplesec and orange sherbert.

My mom had a recipe for something like this. I made it for the office Christmas party (which took place during working hours -- ahh, the early 90's). It was quite a party.

ha-ha-guy: Stabilize it with gelatin? So basically ice cream + jello shot. Good work there.

Not quite. It's actually a fat+ice+alcohol+protein emulsion.

Alcohol flavored ice creams are abundant: Bailey's, Guinness, Jack Daniels, Rum Raisin-they're everywhere.

I always thought Rum Raisin was just vanilla ice cream without the vanilla. Plus raisins.

B&J used to make Bailey's Ice Cream, too. That was always good.

The Borzoi:
A shot of vodak, a shot of amaretto, some chocolate milk, and a float of cinnamon schnapps.

It's a lot better than it sounds.

/originator

My step-father just pours bourbon over his ice cream.

I made a Bailey's ice cream years ago, using a Ben and Jerry's recipe that accounted for a certain amount of alcohol. Thinking back, the only reason it was successful was because we had the bucket of ice and rock-salt type of ice cream maker which can get the temperature down below 32 degrees. It still took a long time to set up, but it eventually did. It had to be moved, quickly, to the freezer for a couple of hours before it was ready to eat.

all you people hating on this have never spent enough time sweating your a_s off in the south and have learned to enjoy the finer things in life like sweet frozen cocktails, frozen Irish coffee, daiquiris and now the start of some delicious, nutritious, buzz-ifying alcoholic shakes, malts and smoothie concoctions. Aaaaaaaaaaaaaaaeeeeeeeeeeeeeeiiiiiiiiiiiiii!

We bought a nice ice cream maker from a relocating hedge fund guy for $40. It's worth $700. Yay me! None of those goddamned bowls to freeze, it weighs a ton and is self-cooling.

I've gotten very very good at it, and being somewhat self-deprecating on most occasions, that's saying a lot. One thing I want to point out, about the video is that she made the custard all farked up, you make custard based ice cream with just the EGG YOLKS, not the whole damned egg!

Also, I wonder why they didn't just add gelatin to the milk/cream like a panna cotta...