Serious Eats: Talk
Scoopable ice cream: corn syrup, alcohol, both?
I know there have been posts on SeriousEats (especially re: Jeni's ice cream) about using corn syrup to get ice cream parlour texture at home. If I use corn syrup should I omit any vodka that was in the recipe to keep it "soft and scoopable" or use both? Do they each serve a different function?