I want to make frozen yogurt ice cream mixes using mint and vanilla extracts from the grocery store.
The problem is, these extracts are made with an alcohol byproduct that is usually evaporated when they’re used in things like baking.
But for making frozen desserts, the alcohol sticks around, making the taste pretty medicine-y and bad.
If I evaporate the alcohol before adding it to the dairy, I’m worried the mint flavors will go with it. But is that the way to do it?
How can I get the alcohol out of mint and vanilla extracts for custom frozen & room temperature deserts?