I have never made vodka ice cream.

But, I have made a lot of other kinds of ice cream, some

quite unusual. So, here is what I would try.

Start with a basic home ice cream recipe, like the one on this page:
http://www.foodsci.uoguelph.ca/dairyedu/…

(That is an excellent basic ice cream recipe, by the way. It can be modified to many different
types of ice cream.)

Use the full-fat recipe from the above link.

Eliminate the vanilla extract.

Along with the egg in the original recipe, add 7 more egg yolks (just the yolks!).

When heating the mix, heat it (slowly!) to a higher temperature than the original recipe
specifies. At about 180 degrees Fahrenheit (maybe a little lower), the eggs will start to thicken
the mix. This will partially compensate for the alcohol inhibiting freezing. When the mix is good
and thick, take it off of the heat, and proceed with the recipe.

As Stephanie pointed out, alcohol will keep ice cream from freezing. However, you can get
away with an alcohol content of up to 3%. So ...

Instead of the vanilla extract, add 1/2 cup of 80 proof (40% alcohol) vodka. Do not go over 1/2
cup -- if you err, err on the side of too little vodka. I would stir the vodka in immediately after
the ice cream comes off the heat, but before it is refrigerated overnight (the recipe says to add
flavoring after the overnight refrigeration).

That should give you a good vodka ice cream. The final alcohol content will be about 2.4%, so it
should freeze OK. If you are still worried about it freezing too soft, reduce the sugar from 2
cups to 1.75 cups or even 1.5 cups.

This is the ultimate grown-ups ice cream. The crème fraiche lends a gently sour flavour,
which plays nicely against the punchy taste of the vodka.

If the truth be told, this recipe is a favourite of a well known Sydney chef, however, I
have found the original recipe to be a little wanting. Every time I made it, the ice cream
set way too hard. So I started thinking what would make the ice cream softer and
provide flavour. Vodka!

Alcohol has the effect of lowering the freezing point of confections, most notably ice
cream, and if you choose an alcohol that provides flavour, all the better. What this
means in practice is the ice cream will set softer, resulting in a softer mouthfeel and
happier diners.

At work we serve this ice cream with a rhubarb and vanilla tart, but it is so lush you
could serve it all alone.

Ingredients

 9 egg yolks

 220 gm caster sugar

 500 ml (2 cups) cream

 600 ml (2 1/3 cups) crème fraiche, or sour cream

 50 ml (2 Tbs) vodka

Method

In a large bowl, whisk together the yolks and sugar. Heat the cream until it comes to the boil.
Pour onto the yolk mixture and whisk well to incorporate.

Transfer the mixture to a heavy-based saucepan and set over medium heat. Stir
continuously until the mixture reaches 85 °C (170 °F) or has coated the back of the
spoon.

Strain into a large cooking bowl and allow to cool. Whisk in the crème fraiche and
vodka, then churn in your ice cream machine. Remove and place in the freezer until set.

In a medium-size bowl, add the egg yolks and sugar; beat until thick and lemon colored;
set aside.In a small heavy saucepan over low to medium-low heat, add milk. Slowly
bring milk just to to a gentle simmer or until it begins to bubble around the edges.
Remove from heat.

Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture
back into the saucepan. Over low heat, stirring constantly, heat until the mixture
(custard) thickens and will coat the back of a metal spoon with a thin film,
approximately 7 to 10 minutes. On your instant-read cooking thermometer, the
temperature should reach between 165 and 180 degrees F.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled,
at least 1 hour or until it reaches 65 degrees F. on your instant-read cooking
thermometer.This is the custard base. this custard base can be used in many other ice
cream recipes where you want a rich, creamy ice cream. Place mixture back in the
refrigerator for at least 4 hour, but ideally for 24 hours. This aging process will give the
mixture better whipping qualities and produce ice cream with more body and a
smoother texture.
When the custard base is cold, stir in the heavy cream and vanilla extract. Stir or whisk
just until mixture is well combined. If you want to add any extra additions (fresh or
dried fruit, candies or confections, nuts, or alcohol), now is the time (see below for
directions). The ice cream is now ready for the freezing process.

Transfer the mixture into your ice cream maker and freeze according to the
manufacturer's instructions. Either churn your ice cream by hand or by motor.

When the ice cream is done, either serve and enjoy or transfer to freezer containers and
freeze until firmerTo freeze, put in an airtight plastic container and place in the freezer
for at least an hour, preferably several hours or overnight.

Makes approximately 1 quart of ice cream.

Homemade ice cream does not store as well as store-bought ice cream. For best results,
transfer leftover homemade ice cream into a plastic airtight container. Store in the
freezer for no more than one week. If the texture of the stored ice cream is grainy, let
the ice cream soften, then beat it before serving to smooth the texture.
Alcohol will reduce the freezing point of the ice cream and also makes the ice cream
easier to scoop.

After you cool the custard base, add 1 tablespoon of alcohol for each 1 pint of base. For
stronger flavor, add 2 to 3 tablespoons alcohol to the mixture as it cooks. The heat will
cook out some of the alcohol. Adding some skim milk powder (start with 1 teaspoon) to
the base will help make up the difference.

Amaretto
Armagnac
Cointreau
Creme de Cassis
Creme de Menthe
Frangelico
Kahlua or Tia Maria
Rum or whiskey

http://everything2.com/index.pl?node_id=1142147

http://everything2.com/title/cr%25E8me+fraiche

http://www.foodsci.uoguelph.ca/dairyedu/homemade.html