I’ve made quite a few boozy ice creams in the past, but with the exception of bourbon, the inclusion of liquor has been less than satisfactory. It creates an unbalance in the formula. I have to adjust for the lower freezing point by cutting back on the glycerine, which affects the texture and scoopability. The flavor is never as good as expected. Instead, I like to use flavor essences made by Liquor Quik. Their hazelnut liqueur essence is fantastic. I’m going to add dry roasted hazelnuts and top with a new product I found: Nekstella Sugar Free Chocolate Hazelnut Syrup.