date:Mar 05, 2019
of so many flavours you would be amazed how no one has managed to sustainably do this before. But there are three major problems when it comes to alcohol-infused ice creams.
Licensing, low temperatures
The primary problem that is faced is the licensing. This is something that has no way around it and has to be complied with. The second problem is the alcohol itself. Compared to the freezing point of water at 0C, alcohol freezes closer to -18C. This creates a problem where manufacturing proces