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?
From a Michelin-starred pastry chef and founder of The Tiffin Project, a nonprofit for South Asian women
Dark Chocolate-Topped Burfi
The Illustrated Cookbook Bringing a Legend Back to Life
Meet the bear hug of towels.
21 Cozy Fall Pastas
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)