Make sure to dilute high alcohol content beverages before use for best results
The Curious Creamery works with a crazy-wide range of beverages, milks, juices and purées, including alcoholic beverages. It's important to note that when creating a frozen dessert masterpiece using an alcoholic beverage that is high in alcoholic content (more than 6% ABV) it is HIGHLY RECOMMENDED to dilute the alcohol content using water, almond milk, fruit juice or any other non-alcoholic mixer you might prefer, to an ABV closer to 6% for best results and a consistency closer to conventional ice cream. The more you dilute the alcohol, the firmer the finished ice cream.
You can also choose not to dilute if you would like (The Curious Creamery is all about exploration), just keep in mind that the freezing point maybe lower, and as a result, the texture of your ice cream might be softer or even runny with high ABV beverages, especially if you are using a home freezer. Higher-alcohol ice cream creations may also expand less while you whisk, and take a bit longer to mix.
Here are a few examples of recommended dilution ratios to help you get started.
Beverage Type
Examples for different ABV levels |
Average ABV
(Alcohol by Volume) |
Dilution Ratio
NAB = Non-Alcoholic Beverage |
| Beer |
4-6%
6.5 – 12% |
No Need to Dilute
100 ml NAB | 100 ml beer |
| Wine |
12.5 – 14.5% |
120 ml NAB | 80 ml wine |
| RumChata |
13.75% |
130 ml NAB | 70 ml RumChata |
| Amaretto di Saronno |
24% |
150 ml NAB | 50 ml Amaretto |
| Rum or Tequila |
35% |
170 ml NAB | 30 ml rum |
| Bourbon Whiskey |
40% |
175 ml NAB | 25 ml bourbon |
