Another gimmick to overcharge for alcohol.

/add the kahlua and amaretto to the Breyers Mint Chocolate Chip myself

Ikam: I had bourbon ice cream last summer at a street festival. It melted much quicker than regular ice cream, but was quite tasty.

Farking antifreeze, how does it work?

During the holidays, Edy's makes a fine egg nog ice cream. It's non-alcoholic, but that's easily remedied.

Tr0mBoNe: Wake me up when they can figure out how to freeze straight whiskey...

Send it into space?

+1 Subby

Great headline. Well done subbs.

During my last wine tour in the Finger Lakes, I tried wine ice cream. It sounds nasty but is really tasty. Would buy again.

Also, a scoop pf chocolate, one of vanilla, and a shot of creme de menthe over the top. You're welcome.

There's a garage about two blocks from my apartment that opens every once in a while; and they sell great wine ice cream. I highly recommend it.

/CSS

all i have to ad to this thread is that I'm actually awake atm and that is quite unusual

I would love to taste these, but sadly I am over here on the East Coast..

/Wonder if there are any shops in the DC area that sells alcohol infused ice cream..

It's good for the first few sips but then the taste becomes overpowering.

I routinely turn the Porter, chocolate Porter, and smoked chocolate stout we make here at the brewery into ice cream. I do this at home though
One of these days I'll talk the kitchen manager of the pub to put it on the menu

"I'm like a little fat kid that's obviously an alcoholic," joked Piscitelli



I know, right?

In Boron California there is/was a store that only sold alcohol and ice cream and did CRV recycling .

Vanilla Häagen-Dazs mixed with Crown Royal and then stick it back in the freezer for a bit = delish.

shizbgby_v2: I would love to taste these, but sadly I am over here on the East Coast..

/Wonder if there are any shops in the DC area that sells alcohol infused ice cream..

Yeah, maybe someday they'll allow something like this in PennsylvaniaBWWAAAHAHA!!! Never mind - I just thought about what I was saying.

YO PEDO BEAR GET UR ASS IN HERE>

I FOUND U A TREAT
TO GIVE UR LITTLE GIRLS
U CHHEAP SON OF A biatch.

miss diminutive: Tr0mBoNe: Wake me up when they can figure out how to freeze straight whiskey...

Send it into space?

Liquid Nitrogen baby!

the local icecream place near my house does a sam adam's cream stout icecream, so good!

they also have kahlua icecream which isn't bad.

Pretty sure it's not even remotely possible to get drunk off of either.

bugmn99: shizbgby_v2: I would love to taste these, but sadly I am over here on the East Coast..

/Wonder if there are any shops in the DC area that sells alcohol infused ice cream..

Yeah, maybe someday they'll allow something like this in PennsylvaniaBWWAAAHAHA!!! Never mind - I just thought about what I was saying.

I've been in some parts of the country that make the alcohol laws in PA look downright progressive and liberal.

Word to the wise, don't let a cop see you drinking a beer on the patio of your hotel room in Iuka Mississippi

I have Piña Colada sorbet in my freezer. Can of crushed pineapple, can of cream of coconut, Malibu, mixed in blender, poured in ice cream machine. Pretty good. This summer I want to try making mojito, mudslide and bailey's varieties. And maybe strawberry daiquiri I've found that the other homemade icecreams i've made have gotten really hard in the freezer, but the alcoholic sorbet has stayed nice and scoopable. (rather than hard like a rock after being in the freezer overnight)

Tr0mBoNe: Wake me up when they can figure out how to freeze straight whiskey...

Dry ice will do it; 80-proof liquor should freeze at around -10°F (-23°C). Putting your tongue on it might not be the wisest thing to do, however...
=Smidge=

Toscanini's (new window) in Cambridge, MA is consistently is one of the best in Boston. Called the best ice cream in the world by the New York Times. They make several style of ice cream with real liquor in them' including:

* Meyer's rum raisin
* Guinness stout
* Egg nog w/ Jack Daniels

They have a bunch of rotating flavors and are so good...

/Italian food from Cinderella's in the next store over with Tosci's afterwards is heaven.

If ya wanna make it strong enough to get people drunk, the secret ingredient is gelatin.

/mint julep chocolate chip FTW

cbackous: Guinness Milk Chocolate Ice cream.. Good day.

/I said good day!

'Cannery Row' much?

Wayne 985: [files.myopera.com image 320x240]

"Where's that rum raisin?..."

Came in for "Stanky" Hanky, leaving satisfied.

/''I hate step nine!"

Haagen Dazs makes a really good blackberry cabernet. no alcohol, but again that can be fixed. The truth is this has been done for ages. Its nothing new. I make my own chocolate stout ice cream at home.

dickfreckle: reminds me of the time a cop was all set to fark my day up

He did, however, make me pour the drink out instead of letting me walk the 20 yards back to the bar. Thought this was a dick move, but since he wasn't farking with me I certainly wasn't going to rock the boat. Who wants to argue with a Philadelphia cop?

May God bless my pancreas!

i will swear that some large commercial ice cream maker or other made SoCo ice cream and other flavors briefly, but were made to think of the children! and desist.
ice cream machine, ice cream machine... hand cranked cream, hooray!

misanthropic1: If ya wanna make it strong enough to get people drunk, the secret ingredient is gelatin.

/mint julep chocolate chip FTW

Not true. The secret ingredient is not caring if it's solidified. High proof milkshakes is where it's at. As stated before, vanilla and creme de menthe go well together. So does the various flavored vodaks. Or just dump a bunch of the stuff in together. Marshmallow vodak, creme de menthe, creme de cocoa and one of the various berry vodaks with some good vanilla ice cream blended together makes for a drunken wife.

Smeggy Smurf: misanthropic1: If ya wanna make it strong enough to get people drunk, the secret ingredient is gelatin.

/mint julep chocolate chip FTW

Not true. The secret ingredient is not caring if it's solidified. High proof milkshakes is where it's at. As stated before, vanilla and creme de menthe go well together. So does the various flavored vodaks. Or just dump a bunch of the stuff in together. Marshmallow vodak, creme de menthe, creme de cocoa and one of the various berry vodaks with some good vanilla ice cream blended together makes for a drunken wife.

Alow me to rephrase: If ya wanna make a solid ice cream strong enough to get people drunk, the secret ingredient is gelatin.

/agree with your sentiment, I like grand marnier myself

shizbgby_v2: I would love to taste these, but sadly I am over here on the East Coast..

/Wonder if there are any shops in the DC area that sells alcohol infused ice cream..

Try making your own. I made a grapefruit-champagne sorbet last week that rocked my socks. In fact, I think there's still some left downstairs...

It'd be a shame if someone were to switch said alcoholic ice cream with the usual ice cream served at say... Disneyland. Yes... A real shame...

Nothing New
/hot like a summer day

I guess this is where I'm lucky that my local small town ice cream producer makes a good wine ice cream line.

Mmm... Mercers. Now I have to go buy a pint.