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?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed