Jaffna Rio ice cream formulation: evaporated milk crystallization and Nelli cordial viscosity?

The iconic dense, chewy texture of traditional Jaffna ice cream (epitomized by Rio Ice Cream) stems from a high-solids dairy emulsion formulated without commercial hydrocolloid stabilizers. The base blends whole evaporated milk and sweetened condensed milk to achieve 38% total milk solids. Because condensed milk contains high dissolved lactose, the batch is held at -4°C during dynamic paddle churning to induce micro-recrystallization, keeping ice crystals below 20 microns. The topping—pure Jaffna Nelli syrup—is boiled to exactly 68° Brix; this heavy sugar density depresses its freezing point, keeping the amber fruit syrup fluid and viscous over chilled scoops.