I have a question for the ice cream scientists out there! I made a standard sweet cream custard base (cream, milk, egg yolks, sugar), and a simple syrup (the syrup from Jeni's Splendid recipe, but not the same base). Both are chilling now. Should I mix together before churning/freezing in the ice cream maker, or should I churn the custard, and add the syrup toward the end? Will the simple syrup change the creaminess and texture of a standard custard base?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.