"One step can squash all your beer and wine worries: Reducing the alcohol before adding it to the ice cream and setting aside a little bit to splash back in at the last minute."
"Water has a freezing point of 32 degrees Fahrenheit, whereas a 40% ABV spirit like vodka's freezing point is -17 degrees. When you incorporate a spirit or liqueur into ice cream, it lowers the overall freezing point, boosting smoothness and scooping ease."
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