Triple sec ice cream

With Boston cream pie.

One or two teaspoons of corn syrup will control the formation of smaller sized ice crystals. It tends to make ice cream gooey.

Two standard eggs turns the ice cream mixture to custard.

Nearly as much milk as cream made the mixture less able to whip up. Nevertheless the mixture is light, nearly foam.

Two measured tablespoons triple sec behave as antifreeze. The foam never becomes hard, remains easy to scoop and melts quickly. It does not taste like orange.

Homemade génoise mastered at high altitude, days old is still very good accompanied with homemade ice cream. Two custards on one plate, a lemon pudding like custard between layers and the ice cream is light frozen custard.