Alcohol and ice cream: Help a Mormon out!

I am making ice cream for two and my husband and I never seem to be able to eat it all before it gets rock hard. From the research I've done, it looks like I have a few options. I really don't want to use a ton of sugar or a ton of fat, so it looks like my best bet is using alcohol to get the ice cream (or sherbet, or sorbet) to stay soft enough to eat.

But, I'm a teetotaler and I know nothing about alcohol. I have two questions:

1. What is the best neutral alcohol for ice cream? (I'd like to use the same type in my chocolate ice cream and my blueberry frozen yogurt.)

2. If I use enough alcohol to get the ice cream to stay soft for a few days, will it have a strong alcohol flavor? Will I get drunk off the stuff?

Just kidding on that last part. Any info or tips would be much appreciated.

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