The liquor trick

Not sure if anybody else has mentioned this or not, but I want to tell everybody this is the trick that I've been using, to keep the ice cream soft in the freezer without having to re-spin it, or pulverize your mix-ins. Just add about a tablespoon and a half of liquor to whatever ice cream, and then just pop it back in the freezer, and finish the rest of it whenever you feel like finishing it, without having to eat the entire pint at once.

It's not enough to get you drunk, and it really brings out the flavor, I add some brandy to my chocolate cherry ice cream, and add some amaretto to my vanilla ice cream, and it just makes it that much more delicious.