Sweets

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?

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