Originally Posted by HopJuicer
I have not done this with beer yet but have done it with blackberry wine. I filled the tap a draft bottles so they would fit in my freezer and waited until it was more solid than a slushy. I took the tap a draft bottles of frozen goodness, opened 1 up at a time and turned it upside down on the top of a gallon sun tea jar and collected the runnings.
Be careful because this enhances flavors! So if there is an off flavor to your brew this could stand out even more so. I had to then backsweeten the wine because it had such a dry tart punch. It really warmed you up with each sip!
What you're describing is different than what the OP is suggesting.
Ice stabilization is a process to clear up haziness, especially chill haze, by freezing and removing a small amount (about 5%) of the beer. The theory is that as proteins and other haze causers drop out of suspension they provide good places for ice to form. Thus, they are removed when you remove the ice.
This process will slightly concentrate the alcohol in the beer, it won't be to nearly the same degree as a complete 'freeze distillation'