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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)