I'm hoping to serve homemade buttermilk rum raisin ice cream with my homemade apple pie for Thanksgiving - but I'm worried about presentation and serving because my test ice cream is still soft even after a night in the freezer. Is the alcohol content the only thing keeping it from hardening? Would cooking off the alcohol help?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.