Method of making a frozen cream product containing alcohol

A method of manufacturing an organic frozen cream product without the use of any additives and preservatives, comprising:

• whipping a first combined mixture of 13.5% organic eggs, 4% organic egg yolks and organic 6.35% agave nectar on a high speed until the combined mixture has at least tripled in volume;
• heating a second combined mixture of 25.4% organic whole milk and 25.4% organic heavy whipping cream to a temperature of at least 190 degrees Fahrenheit;
• reducing the whipping speed of the first combined mixture of the 13.5% organic eggs, organic 4% egg yolks and 6.35% agave nectar to a medium speed after the combined mixture has at least doubled in volume and slowly add the heated second combined mixture of the 25.4% organic whole milk and 25.4% organic heavy whipping cream to combined mixture of the 13.5% organic eggs, organic 4% egg yolks and 6.35% agave nectar;
• reducing the whipping speed of the first combined mixture of the 13.5% organic eggs, organic 4% egg yolks and 6.35% agave nectar or natural sweetener to a low speed after the heated second combined mixture of the 25.4% organic whole milk and 25.4% organic heavy whipping cream has been completely added thereto and continue mixing the first and second combined mixtures until the temperature of the first and second combined mixtures reduces to substantially 139 degrees Fahrenheit;
• adding 25.4% non-alcoholic beverage flavoring to the first and second combined mixtures while continuing to whip the first and second combined mixtures at the low speed and continue mixing the first and second combined mixtures and alcohol for one minute;
• straining the first and second combined mixtures and the non-alcoholic beverage flavoring;
• and
• churning the strained first and second combined mixtures and the non-alcoholic beverage flavoring in an ice cream forming apparatus until hardened to a desired amount.

A method of manufacturing a frozen cream product containing a high amount of alcohol, comprising:

• whipping a first combined mixture of 11.7% eggs, 3.5% egg yolks and 5.5% agave nectar or a natural sweetener on a high speed until the combined mixture has at least doubled in volume;
• heating a second combined mixture of 22.1% whole milk and 22.1% heavy whipping cream to a temperature of at least 190 degrees Fahrenheit;
• reducing the whipping speed of the first combined mixture of 11.7% eggs, 3.5% egg yolks and 5.5% agave nectar to a medium speed after the combined mixture has at least doubled in volume and slowly add the heated second combined mixture of 22.1% whole milk and 22.1% heavy whipping cream to combined mixture of 11.7% eggs, 3.5% egg yolks and 5.5% agave nectar;
• reducing the whipping speed of the first combined mixture of 11.7% eggs, 3.5% egg yolks and 5.5% agave nectar to a low speed after the heated second combined mixture of 22.1% whole milk and 22.1% heavy whipping cream has been completely added thereto and continue mixing the first and second combined mixtures until the temperature of the first and second combined mixtures reduces to substantially 139 degrees Fahrenheit;
• adding 35.0% alcoholic beverage at approximately 40% alcohol content to the first and second combined mixtures while continuing to whip the first and second combined mixtures at the low speed and continue mixing the first and second combined mixtures and alcohol for one minute;
• straining the first and second combined mixtures and alcoholic beverage;
• and
• churning the strained first and second combined mixtures and alcoholic beverage in an ice cream forming apparatus until hardened to a desired amount.