Why it Works: Adding Alcohol
Since its invention thousands of years ago, ice cream has been a food best enjoyed within minutes of being made. This is due not only to its wonderful flavor, but also its poor keeping qualities. Stored too long, ice cream becomes gritty. This can be avoided with a few tricks. Although it may not be diet-friendly, use cream with the highest fat level possible and all of the sugar called for in the recipe. Ice crystals are formed by water (which lower-fat milks have in excess) and too little sugar (sugar adds to the creamy texture by lowering the freezing temperature during mixing). Adding alcohol, as this recipe does, also lessens the chance of gritty ice cream and prevents the ice cream from freezing rock hard.