Ice Cream
Adjust

https://www.jameshoffmann.co.uk/the-ultimate

Vanilla

1000 g whole milk
215 g cream
heavy dash of salt (.25 grams)
2 egg yolks
180 g sugar
4 g Perfect Ice Cream (or 3 grams xanthan gum)
6 g vanilla

Chocolate, Metric

500 g whole milk
15 g vanilla
10 g espresso (1/2 tsp instant coffee)
80 g cocoa, dutch process
260 g sugar
2 g salt
800 g cream

Chocolate, Volumetric

2 c whole milk
1 tbsp vanilla
2 tsp espresso (1/2 tsp instant coffee)
1 c cocoa, dutch process
1 1/3 c sugar
1/4 tsp salt
3 1/2 c cream

Peanut Butter

1000 g whole milk
100 g cream
1/4 tsp salt
2 egg yolks
150 g peanut butter
200 g sugar
3 g Perfect Ice Cream

Add all of the ingredients together in a saucepan and mix until fully incorporated. Put the saucepan over medium heat. Stir every minute or so until the milk reaches 160 F or 180 F if using egg yolks (caution: overheating can cause the eggs to scramble). Remove the saucepan from heat and cool. Cool in a water bath if desired. Put in the fridge for at least 12 hours.

The next day, pour the mixture into an ice cream maker. When finished, transfer the ice cream to a container and put in the freezer to harden.

Makes almost two quarts of ice cream without additions.

Notes

When using Perfect Ice Cream gum mix:

Mix the liquid ingredients in a saucepan. Combine the gum with the sugar until the gum is evenly distributed throughout. While stirring the milk, carefully pour in the sugar/gum mixture and continue stirring to prevent the gum from clumping (about 30 seconds).

When adding cocoa:

Bloom the cocoa in the milk for 5-10 minutes before adding the cream.

When adding peanut butter:

To help it fully incorporate, blend the peanut butter with about an equal amount of milk before adding it to the rest of the ice cream mixture.

Additions

If adding additions, freeze them first. Depending on the amount of additions, consider making less ice cream base, as the contents may overflow as the ice cream is churned. Depending on the additions and desired outcome, either add to the base immediately before churning or about halfway through.

Chocolate Chips

Melt semiseet chocolate via a double boiler or similar method. Smooth the melted chocolate into a thin layer on a parchment-lined tray and put in the freezer to harden. Once hardened, chop up the chocolate and keep in the fridge or freezer until ready to use. Optionally, sprinkle with salt before freezing.

Cheesecake

Refer to the Classic Cheesecake recipe, but make the following adjustments: Divide the recipe by 4. Skip the crust. Make 4-6 small cheesecakes in a muffin pan. Line the muffin cups with foil and grease for easy removal. Bake for about 16-18 minutes.