Most ice cream recipes call for boiling together the cream and sugar and milk first. What would happen if I just boiled together the cream and milk, and then added the sugar with the egg yolks. Would the consistency just come out wrong? Just so you know, I'm going to try and make ice cream for my dad's wife using Splenda since she's Atkins-ing it, so I'm trying to avoid subjecting the Splenda to high heat where it tends to turn bitter.
Thanks in advance!