First time posting, so if I do something wrong, just let me know and I'll fix it. I'm not a professional chef, but I'm in the kitchen whenever I'm not at work. I have a couple simple questions, I was hoping I'd be able to pick your brains about. If I'm going to experiment how different types of sugars and the amounts, affect Ice Cream, does it make a difference if you add the sugars before cooking the eggs and cream vs afterwards (to the completed base)? I've heard professional kitchens freeze and keep their ice creams in freezers that are lower temperatures than regular households. Is this true? Is it simply because it'll freeze faster or is there more to it? What temperature should you freeze your churned batch at? What is the ideal temperature for quinelling and serving an ice cream, once it's been frozen? Once you bring it down to said temperature, does it affect the texture if you refreeze it? Thanks for the help!!