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If you’re looking to create unique adult desserts, boozy ice cream is a fun way to elevate your menu. Whether you run a restaurant, brewery, dessert shop, or catering operation, a batch ice cream freezer allows you to craft small-batch, high-quality ice cream with endless flavor possibilities. Many operators using an Emery Thompson batch ice cream machine love experimenting with alcohol-infused flavors. In this blog, we’re using boozy ice cream recipes designed specifically for the Emery Thompson CB-350, which freezes 3.5 quarts per batch. This amount is both the minimum and maximum fill level recommended by Emery Thompson, helping ensure optimal freezing performance, texture, and consistency. Soft Serve Ice Cream vs Hard Ice Cream Before diving into recipes, it’s helpful to understand the difference between soft serve ice cream vs hard ice cream. Soft serve machines freeze and dispense ice cream continuously, which makes them ideal for cones and quick-serve desserts. A batch freezer, like an Emery Thompson ice cream maker, produces hard ice cream, gelato, and frozen custard in small batches. The mix freezes inside the cylinder and is extracted when it reaches the perfect consistency. For operators who want creative flavors , alcohol infusions, mix-ins, or premium ingredients, a batch ice cream maker is the best choice. Strawberry Rosé Ice Cream Light, fruity, and slightly floral, this flavor is perfect for patio season. Ingredients 2.5 quarts dairy ice cream mix ¾ quart strawberry puree ¼ quart rosé wine ¼ cup sugar (adjust depending on sweetness of strawberries) 1 tsp vanilla extract Zest of 1 lemon Instructions Combine dairy mix and strawberry puree in a mixing container. Add rosé wine, sugar, vanilla extract, and lemon zest. Mix thoroughly until smooth. Pour the 3.5-quart mixture into the Emery Thompson CB-350. Freeze until thick and creamy, then extract. Optional mix-in: fresh strawberry pieces. Piña Colada Ice Cream This tropical classic makes a great summer dessert option. Ingredients 2 quarts dairy ice cream mix 1 quart coconut cream ½ quart pineapple puree ½ cup white rum 1 tsp coconut extract Instructions Combine dairy mix, coconut cream, and pineapple puree. Add rum and coconut extract and mix well. Pour the mixture into the CB-350 batch freezer. Freeze until smooth and creamy. Optional mix-in: toasted coconut flakes. Peach Bourbon Ice Cream Fresh peach and bourbon create a balanced, slightly smoky summer flavor. Ingredients 2.5 quarts dairy ice cream mix 1 quart peach puree ½ cup bourbon ¼ cup honey 1 tsp vanilla extract Instructions Combine dairy mix and peach puree. Add honey and vanilla extract and mix thoroughly. Stir in bourbon. Pour into the Emery Thompson CB-350 batch ice cream freezer. Freeze until thick and creamy. Optional mix-in: peach compote swirl. Limoncello Ice Cream Bright and refreshing with a citrus punch, perfect for summer menus. Ingredients 3 quarts dairy ice cream mix ½ quart heavy cream ½ cup limoncello Zest of 2 lemons ¼ cup lemon juice ¼ cup sugar Instructions Combine dairy mix and heavy cream. Add lemon zest, lemon juice, and sugar. Stir in limoncello. Pour the mixture into the CB-350 batch freezer. Freeze until smooth and creamy. Optional mix-in: lemon cookie crumbles. Mango Margarita Ice Cream This flavor brings a tropical margarita twist to frozen desserts. Ingredients 2.5 quarts dairy ice cream mix 1 quart mango puree ½ cup tequila ¼ cup triple sec Juice of 1 lime Zest of 1 lime Instructions Combine dairy mix and mango puree. Add lime juice and zest. Stir in tequila and triple sec. Pour the mixture into the Emery Thompson CB-350 batch ice cream machine. Freeze until creamy and extract. Optional topping: chili-lime sugar crumble. Bourbon Vanilla Ice Cream This is a simple but sophisticated boozy ice cream recipe that pairs perfectly with pies, brownies, or cobblers. Ingredients 3 quarts dairy ice cream mix ½ quart heavy cream 2 tbsp vanilla bean paste ½ cup bourbon ¼ cup brown sugar Pinch sea salt Instructions Mix dairy base, cream, vanilla bean paste, brown sugar, and salt. Add bourbon and blend well. Pour into your batch ice cream freezer. Freeze until thick and creamy. Extract and harden if desired. Optional mix-in: candied pecans. Chocolate Stout Ice Cream Beer-inspired desserts are increasingly popular in breweries and taprooms. Ingredients 2.5 quarts dairy ice cream mix ¾ quart stout beer ¼ quart heavy cream ½ cup cocoa powder ½ cup brown sugar 1 tsp vanilla extract Instructions Whisk cocoa powder and brown sugar into the dairy base. Add stout beer and cream. Mix in vanilla extract. Freeze in your batch ice cream machine until thick and smooth. Optional mix-in: dark chocolate chunks. Choosing the Right Emery Thompson Ice Cream Machine The Emery Thompson batch freezer line is known for durability and consistency. Emery Thompson models include: Emery Thompson 24 qt batch freezer Emery Thompson 44 qt batch freezer Emery Thompson CB-100 Emery Thompson CB-200 Emery Thompson CB-350 These machines are considered by many operators to be among the best batch ice cream makers available, delivering high-quality equipment built for reliability. Larger models, such as the 44-quart machine, are among the biggest ice cream maker options used in commercial kitchens, known for their quality & performance and designs that are durable and easy to clean. As a restaurant equipment distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing helps operators choose the right batch ice cream machine and maintain it for long-term performance. Our team works with operators to ensure they have high-quality equipment that delivers dependable quality & performance while remaining easy to clean and maintain. From bourbon vanilla to mango margarita, boozy ice cream recipes are a creative way to expand your dessert menu. Using a batch ice cream freezer like the Emery Thompson CB-350 allows you to experiment with unique flavors while maintaining the consistency, quality & performance, and texture customers expect. With the right high-quality equipment, quality ingredients, and proper technique, you can produce artisan ice cream that stands out in restaurants, breweries, and specialty dessert shops. Interested in adding a batch freezer to your operation? Contact us today to learn more about Emery Thompson equipment, training, and service support designed to keep your machines easy to clean, operating efficiently, and delivering the quality & performance your business depends on.

If you’re searching for the best shake machine for your restaurant, café, food truck, or franchise, a T aylor shake machine is the industry standard. Backed by the innovation of the Taylor Company, Taylor commercial foodservice equipment is trusted worldwide for performance, durability, and consistent results. Whether you need a compact milkshake machine or a high-capacity commercial milkshake machine, this guide will help you choose the right model. Why Choose a Taylor Shake Machine? A Taylor milkshake machine delivers reliability and efficiency in fast-paced environments. Here’s why operators consistently choose Taylor machines: Built to last:  Heavy-duty construction designed for high-volume use Consistent quality: Smooth, creamy shakes every time Versatility: Many Taylor freezers can serve shakes, frozen beverages, or soft serve Ease of maintenance: Select models feature heat treatment systems to reduce cleaning frequency If you want the best milkshake machine for long-term growth, Taylor delivers. Top Taylor Shake Freezer Models Taylor 60 & 62 Four-Flavor Shake Freezers These multi-flavor Taylor shake freezers are ideal for high-volume quick-service restaurants. They allow you to serve multiple shake flavors without sacrificing speed or quality. Best for: Busy QSRs and drive-thru operations. Taylor 432 Frozen Beverage Freezer (and 428, 430) The Taylor 432 frozen beverage freezer is a versatile workhorse. These machines produce shakes and frozen beverages with fast recovery times and consistent texture. Best for: Medium- to high-volume operations wanting menu flexibility. Taylor 358 & 359 Thick Shake Freezers Designed for premium, hand-dipped style shakes, these units create rich, thick textures. Best for: Ice cream shops and specialty dessert concepts. Taylor 441 & 490 Shake Freezers Compact yet powerful, these models are perfect for smaller kitchens needing a dependable commercial shake machine without sacrificing space. Best for: Cafés, concession stands, and food trucks. Combination Freezers: 632, C606 & C612 If you want an ice cream and milkshake machine, combination units provide both shakes and soft serve. The Taylor ice cream and milkshake machine lineup offers versatility for growing menus. Best for: Restaurants expanding dessert offerings. Taylor 708 & PH61 Shake Freezers Built for high-volume production, these models are ideal for franchise chains. With heat treatment systems and precision controls, they deliver maximum efficiency. Best for: Large-scale, high-traffic operations. How to Choose the Right Taylor Milkshake Machine When selecting your commercial milkshake machine, consider: Volume: High-capacity models like the PH61 for peak demand Menu goals:  Combination units for shakes + soft serve Space constraints:  Compact models like the 441 Maintenance preferences: Heat treatment systems reduce cleaning frequency Future growth: Versatile machines scale with your business Work with Rocky Mountains Distributing Choosing the right equipment matters. As your local Taylor distributor in Colorado, Rocky Mountains Distributing supports operators across Colorado, New Mexico, and Wyoming. From helping you select the best Taylor milkshake freezer to sourcing genuine Taylor milkshake machine parts , our team ensures your equipment runs at peak performance. If you’re ready to invest in the best shake machine for your operation, contact Rocky Mountains Distributing today to schedule a demo and explore the full line of Taylor commercial foodservice equipment. Let’s find the right shake machine for your business.

Not all frozen desserts are created the same. Soft serve, frozen custard, hard scoop ice cream, gelato, and sorbet each differ in fat content, overrun (air incorporation), serving temperature, and production method. Because of these differences, the equipment required to produce each product varies significantly. For operators evaluating frozen dessert programs, understanding these distinctions is critical to selecting the right system. Soft Serve Ice Cream Soft serve is characterized by its smooth texture and higher overrun. It is dispensed directly from the machine at a warmer serving temperature than hard ice cream, which contributes to its creamy consistency and fast service model. Soft serve is produced in a Taylor soft serve equipment . Taylor soft serve freezers continuously freeze and aerate product in real time, allowing operators to serve on demand. Because Taylor soft serve ice cream machines are high-use pieces of equipment, access to Taylor parts and service is essential. As the local Taylor distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing provides equipment sales, installation, Taylor tech support, and certified Taylor service technicians throughout the region. Taylor soft serve machines are best suited for high-volume environments where speed, consistency, and labor efficiency are priorities. Frozen Custard Frozen custard is similar to soft serve but includes egg yolks, resulting in a richer texture and denser mouthfeel. It is typically produced in specialized soft serve-style equipment calibrated for lower overrun and thicker consistency. A Taylor custard freezer functions similarly to a soft serve system but is engineered for the heavier mix and specific viscosity requirements of custard. These units fall under the broader category of commercial Taylor batch freezers used in restaurant applications. Hard Pack Ice Cream (Scoop Ice Cream) Hard scoop ice cream is denser and served at a colder temperature than soft serve. It contains less air and is produced in discrete batches rather than continuously. This style is made in a batch ice cream freezer. A batch ice cream machine freezes a specific volume of liquid mix at one time while incorporating a controlled amount of air. Once complete, the product is extracted and transferred to storage for hardening. A leading manufacturer of batch ice cream makers is Emery Thompson. Common models include the Emery Thompson CB-100, CB-200, and CB-350, and larger systems such as the Emery Thompson 24 qt batch freezer and the Emery Thompson 44 qt batch freezer. These Emery Thompson ice cream machines provide operators with precise control over texture, overrun, and inclusions. As the local Emery Thompson distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing supports installation, equipment selection, and ongoing Emery Thompson service for operators building premium scoop programs. Gelato Gelato differs from traditional American ice cream in fat content and overrun. It is churned more slowly, incorporates less air, and is typically served slightly warmer. The result is a dense, elastic texture and intensified flavor perception. Gelato is most commonly produced in a commercial batch ice cream freezer, such as an Emery Thompson ice cream maker, where operators can adjust production parameters to achieve the desired density. Sorbet Sorbet is dairy-free and fruit-based. Like gelato and hard scoop ice cream, it is typically produced in a batch freezer. Because sorbet contains no fat, precise freezing control is important to maintain smooth texture without excessive ice crystal formation. Choosing the Right Equipment In simplified terms: A Taylor ice cream machine is ideal for soft serve and custard applications requiring continuous production and high throughput. An Emery Thompson batch freezer is ideal for hard scoop ice cream, gelato, and sorbet where batch control and recipe flexibility are priorities. Many operators utilize both systems to balance efficiency with premium product offerings. As the regional Taylor Company and Emery Thompson equipment partner, Rocky Mountains Distributing works with operators across Colorado, New Mexico, and Wyoming to align equipment selection with concept goals, production volume, and long-term service support . If you’d like guidance on selecting the right soft serve or batch freezer machine for your operation, contact our sales team today.

Quickly cook delicious burgers with the Instant Burger by Broaster. Ideal for fast-paced environments seeking to serve perfectly cooked burgers efficiently. Instant Burger by Broaster New Features Cooks 2 fresh burgers in less than a minute Over 200 burgers can be cooked in an hour Meat is cooked through a direct energy transfer process where the energy is transferred directly through the meat Compact design requires only 23” x 16” of counter space No hood required to operate Contact Sales Spec Sheet Interested In Equipment?

The Taylor C717 Soft Serve Freezer offers reliable and high-capacity ice cream production. Ideal for restaurants and cafes looking to enhance their dessert menu. C717 Soft Serve Freezer Multi Flavor, Floor Standing, Heat Treatment Features Multi Flavor, Floor Standing, Heat Treatment Two flavors. Twin twist. Offers all the popular soft serve variations from low or non-fat ice creams, to custards, yogurt, and sorbet. Serve two separate soft serve flavors or an equal combination of both in a twist. Freezing cylinder: two, 3.4 quart (3.2 liter). Mix hopper: two, 20 quart (18.9 liter) Heat treatment system provides a daily heating and cooling cycle to safely maintain dairy products up to 28 days before a complete disassembly and cleaning is required. Touch screen controls. Get Quote Spec Sheet Interested In Equipment?

The 24QT Batch Freezer is built for high-demand ice cream production, offering a 24-quart batch capacity with industry-leading durability. Designed for ice cream shops, gelato makers, and small wholesale operations, it provides advanced overrun control, fast production, and the flexibility to incorporate fresh mix-ins. 24 Qt IOC Batch Freezer Batch, One Flavor Description The 24QT batch freezer is the ultimate solution for large-scale ice cream production, ideal for high-volume ice cream shops, multiple-location businesses, and small wholesale operations. Known as the “Rolls Royce” of batch freezers, the 24QT can produce a variety of frozen desserts, including homemade and super-premium ice cream, gelato, frozen yogurt, custard, dairy-free ice cream, cream ices, fruit sorbets, frozen lemonade, Italian ice, and sherbet. This powerful machine allows for the addition of cookies, candies, and fresh fruit directly into the mix, ensuring premium-quality ice cream with real flavors. Equipped with an IOC system, users can control product overrun with 12 preset options or a manual speed setting to achieve the perfect texture. Features Batch, One Flavor Make homemade ice cream, super-premium ice cream, gelato, frozen yogurt, custard, dairy-free ice cream, cream ices, fresh fruit sorbets, frozen lemonade, Italian ice, and sherbet 24 quarts (6 gal) per batch 96 quarts (24 gal) per hour Allows incorporation of cookies, candies, fruits, and other ingredients directly into the machine for fresh, high-quality flavors IOC - Infinite Overrun Control e nables precise control over the amount of air (overrun) in the final product and offers 12 preset settings or a manual speed option for customized texture Get Quote Spec Sheet Interested In Equipment?