Alcoholic ice creams will be capped at five percent alcohol by volume and will require health labels similar to existing wine, beer, and cider-infused treats.
Governor Cuomo said there is growing demand for the alcohol-infused desserts. This new legislation should help New York's dairy farmers, liquor, and craft beverage producers, retailers, and restaurants.
Distilleries should particularly benefit from the ability to add New York spirits to ice cream. The Governor's office said the number of farm-based liquor licenses has increased from 282 in 2012 to 823 now, putting the state in the top five in the U.S. for its number of craft beverage producers — including leading the nation in the number of hard cider producers.
Monday, Governor Cuomo signed a bill allowing the manufacture and sale of ice cream and other frozen desserts made with liquor in the state. The new legislation is designed to give dairy farmers, liquor and craft beverage producers cross the state a new market to explore.