Now That Summer Is Finally Here,

how about a nice alcoholic ice cream?

yes thanks to Will Rogers, inventor and owner of WDS Dessert Stations in Hinckley, Illinois, USA it has become a delicious reality, photographs Will Rogers / Below Zero / SWNS

Rogers, who runs his own ice cream shop, was trying to create a highly-caffeinated espresso ice cream flavour when he realized he could use the same technique with alcoholic beverages. He started experimenting with various gums and stabilizers commonly used in the ice cream industry and eventually patented something called the NEA gel. It’s this magical concoction that allows the alcohol to freeze to a near solid inside the Below Zero ice cream machine,

“The way it truly works we like to say the gel bear hugs the alcohol itself and turns it into ice cream,” Will Rogers said. “With alcohol, the freezing point is what we’ve created, there’s never been a freezing point because it’s never been able to be consumed at that freezing point. In the beginning days we used liquid nitrogen to make Below Zero but now with the new machines you put it out in a cone and it’s ready to eat”,

the American inventor has been advertising his unique ice cream machine by serving up cones at catering events, but plans to sell Below Zero ice cream machines to bars and breweries wanting to surprise their patrons, Metro reports that machines will sell for about $6,000, one pictured above,

“Vodka and lemonade cone is my personal favourite, on a hot day that’s like having an Italian ice-cream,” Rogers said. “We’ve run the Bud Lime through the machine, but your traditional Budweiser or Stella… I’d say sit back and have that on ice!” imagine a hangover and a brain freeze at the same time!