On Wed, 09 Aug 2006 17:27:59, Dave Smith > wrote:
> Hokan wrote:
>
>>
>>
>> Guinness Extra Stout is the high-alcohol export version. In general
>> alcohol is not good for the texture of ice cream so I would use the
>> stuff in the cans. They also sell Guiness Stout in bottles and that
>> would be OK too, just don't use the Extra version.
>
> Alcohol is not good for the texture of ice cream???? I was inspired to buy my ice
> cream maker after having home made Gran Marnier ice cream at a friend's house. It
> can work wonders for ice cream. I would more concerned about the stout flavour.

I didn't say "don't ever use alcohol to flavor ice cream". I have had
some wonderful examples, such as Bailey's Irish Cream ice cream.

Still, alcohol lowers the freezing point of the milk/cream mixture and
can harm the texture of the confection.