Ice Cream Happy Hour ─ 50 Boozy Treats That You Spike, Freeze and Serve

INTOXICATINGLY DELICIOUS ICE CREAM

Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick—the shot of booze in each cup.
Follow the authors’ clever technique by adding a generous pour of spirits to your homemade ice cream and you’ll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:

‧ Vanilla with Brandy
‧Chocolate with Grand Marnier,
‧Cookies and Cream with Vodka
‧ Caramel with Spiced Rum
‧Maple with Bourbon
‧Jasmine Tea with Sake
‧Manhattan
‧White Russian
‧Whiskey Sour
‧Mojito
‧Lemon Drop
‧Strawberry Daiquiri

With step-by-step instructions and beautiful photos, this book shows how easy it is to turn a standard flavor into a hard ice cream. Desserts like Tiramisu and Cherries Jubilee have long used liquor to add fun and flavor. Now and for the first time ever, this book shows how ice cream can be infused with booze to create exciting new frozen treats.

Valerie Lum is a cook, writer and homemade ice cream aficionado from California. Jenise Addison is the culinary school graduate and current kitchen manager at a gourmet deli and beer bottle shop in Brooklyn. Both authors live in New York City.