I'm trying to make an ice cream using of home brew beer. I have found that I can make ice cream that is about 6% alcohol by volume. It will freeze just fine, it is just icy. Is there a way to reduce the water content in the alcohol without boiling (I want to keep the alcohol.) or do I just need to significantly up the fat content?
— Asked by Anonymous
Freeze distillation a.k.a. freeze your beer and take out the frozen bits!
