Does adding the brandy in the cooking stage remove the alcohol properties that help the fruit not crystallize when frozen?

It looks like this recipe uses the method and ingredients that Jeni Britton Bauer uses for ice cream that does not freeze rock hard. The reason this recipe works is not due to any alcohol. The brandy is there for flavor. What keeps the final ice cream soft is the cornstarch and cream cheese. If I remember correctly, the cornstarch helps to absorb the water and possibly controlling the size of the ice crystals, keeping them small. The casein in the cream cheese adds more milk proteins, also helping to keep the water in check. There's an article on this website about Jeni Britton Bauer's ice cream making method, which should have more details about the science behind her ice cream.