Ice Cream

Adjust

Add milk, cream, egg yolks, and salt to a saucepan and mix well. Put the saucepan over medium heat. In a bowl, add sugar, then gum, and mix until the gum is evenly distributed throughout the sugar. While stirring, slowly pour in the sugar/gum mixture, then continue stirring to prevent the gum from clumping, about 20-30 seconds. Stir every two or three minutes until the milk reaches 180 F. Remove the saucepan from heat, and let cool. Cool in a water bath if desired. Stir in vanilla, then put in the fridge overnight, 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.

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.

Additions

Chocolate Chips

Melt dark 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. If bittersweet chocolate chips are your only source of chocolate, you can sprinkle a little salt on top of the thin layer of melted chocolate to enhance it.

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.