How much alcohol can you add to ice cream? I made a mojito ice cream (see link below for further description and pictures) with lots of rum and I believe the alcohol kept it from becoming solid in the machine. I would use less for better texture but I love the strong Bacardi flavor. Would adding the liquor at the end of the churning rather than adding it to the dairy mixture change the texture significantly? And is there a percentage of alcohol at which the stuff simply won't freeze at all? I was so pleased with the flavor of this ice cream that I'm eager to try more boozy treats (bourbon is high on my list; tequila would seem like a natural too). I know people add liquor in small quantities all the time; I'm more interested in large quantities. What do you think?