Hi Jim. We haven't really played with dry ice chips but you're welcome to experiment! Adding liquor is something we commonly do in ice creams to keep them from becoming a rock. If a recipe isn't already calling for liquor, we'd recommend starting by adding 3 to 4 tablespoons per batch and see how you like the flavor. You can taste the mixture before churning to see if you want a stronger flavor. Keep in mind that mind that the flavor of liquor is usually a bit less noticeable once the ice cream is churned. For the cheese, could you give us a better idea of what you mean? Do you have a recipe calling for a certain type of cheese, or do you have a cheese in mind? Annabelle@KAF

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