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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. Not long ago the folks from Portland, Oregon’s Salt & Straw stopped by the F&W offices, and there was much rejoicing. That’s because what Salt & Straw makes is ice cream, and when you bring ice cream to an office full of ravenous food fanatics, rejoicing and/or gorging is what happens. What particularly intrigued me about Salt & Straw, though, is that it’s one of several artisanal ice cream producers involved in what you might call a “cocktail ice cream” trend. For their newly released Strawberry and Verbena Pimm’s Cup flavor, for instance, S&S cofounder Tyler Malek teamed up with bartender Ross Hunsinger of Portland’s Aviary bar to create a concoction utilizing strawberries, lemon verbena and a zingy gin marmalade. Do these ice creams have actual alcohol in them? Yes. But that’s not really the point. As Malek says, “What we’re trying to do is focus on the flavor of the alcohol or cocktail, not make them boozy. So, for our Chocolate Chip Mint Julep flavor, we made an ‘essence’ of bourbon using apricots, stone fruits, coconut and so on; and there’s also a lot of cooked bourbon in there, where we just cook off the alcohol.” In fact, what most of the artisanal ice cream makers creating these liquor-infused flavors aim for is to keep the overall alcohol level at less than 0.5 percent of total volume, which is minimal (the number comes from FDA regulations, I’m told). So, am I going to give up on my Talisker 10 Year Old and start chowing down on pints of Steve’s Scotch Chocolate instead (which, by the by, is made with Dewar’s White Label)? Nope. But trying them together...now, there’s a fine summertime idea. More from Food & Wine: Previously: © 2011 American Express Publishing Corporation. All rights reserved. 
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It's tricky to make alcoholic ice cream that still has a kick, because of the low freezing point of alcohol. Here's a recipe that get's around that problem and tastes great! It's Honey Jack Daniels ice cream :D http://thecuriousgastronomer.co.za/alcoholic-ice-cream-honey-liqueur/
Amy's Ice Cream - a chain of ice cream retailers in Austin, Texas - has been making alcohol-infused ice cream since the 1980s. They have at least two flavors of ice cream containing alcohol in each store daily.
Yet CNN acts as if this is a new thing. Ray Isle isn't very good at doing a little background research, I guess.
This is why we need prohibition back! How sinful.
Ciao Bella offered a wine flavored product. Good stuff.
Back in the early 90's I remember one of the big ice cream companies... Haagen Dazs?? made a trio of liqueur flavored ice creams. My favorite was the Amaretto one. I think another was Irish cream.
I have been making kick azz ice cream for 30 years...Creme de menthe, Kaluaha, irish cream never had one person that didn't want a little more
Nothing new here, just trying to make it high brow to bump up the price and skin those suckers alive!
Add some pot it it, and it covers all the bases!
Nasty tasting, If you are going to drink, drink don't try to mask the taste.
It must get difficult to freeze ice cream, if it contains too much alcohol.
We do a Woodford Reserve chocolate at the restaurant I work at. Insanely delicious!!!!
Go into any Red Robin and ask for a shake or malt and they'll add in a shot of the booze of your choice for about $3. I've been ordering an Amaretto Malt for my birthday for 2 decades now.
Sarah Palin has a great recipe for making icecream out of roadkill.
I made an awesome Arrogant Bastard Ice cream with crushed chocolate malted balls and walnuts. It was a hit in the brewery store with all the employees. The strong hops flavor was mellowed out by the chocolate and walnuts.
I do not understand the comment attached to image 6. FDA criteria have nothing to do with recipes for home made foods. This whole article is silly. Chef is right..people just discovering ices made with liquor? Think not.
I think the point is that with heavy cream in the recipe, it's not sherbet at all but ice cream, at least by today's standards.
Not news, been using sno bar ice cream for years...are people just discovering this?
If you look at the last line of the article, it says (c) 2011.
Now ... you know what we've said about using reason, facts and logic on trolls ...