The Ninja Creami: https://www.ninjakitchen.com/ice-crea...
The Ninja Creami* (affiliate link): https://geni.us/NinjaCreami

@Chris Young's video on the Ninja Creami: https://youtu.be/HCJsaPefl1c
The @ChefSteps recipe that inspired my version: https://www.chefsteps.com/activities/...
My guide to a V60 recipe: https://youtu.be/AI4ynXzkSQo

My coffee ice cream recipe:
120g sugar
5.5g salt
1g lambda carrageenan (can be swapped for another thickener of your choice)
1g locust bean gum
100g filtered water
400g of brewed coffee (at 70g/L) or 400g of cold brew instead, if preferred
30g cocoa butter
2g cocoa powder
10g cherry syrup (could be substituted for another fruit syrup of your choice, depending on the coffee...)

Process:
• Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
• Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minutes, then remove from the heat.
• Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
• Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash† of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
• Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
• Chill the mixture in an ice bath until cool. Then it’s either ready to be churned with a traditional ice cream machine or transferred into your freezer if you’re using the Ninja Creami. For the Ninja, it’ll be ready to turn into ice cream after being in the freezer for 24 hours. Enjoy!

Pastry chef here: I've been playing with the Creami for a bit now, and there's an essential point that James sort of glosses over in the video.

Adding fat to an ice-cream base is hard: it's mostly water, so if the fat's not perfectly emulsified, it will congeal into tiny solid droplets that will give a greasy feeling to the ice cream and stick to the roof of your mouth. I've had ices where you could literally scrape the fat off your tongue with a spoon.

In the video, James does not need to worry about this because he's using a powerful blender that will emulsify anything: if all you have is a cheap blender, or a stick blender, or (may Chris Young help you) nothing, you need to work hard at getting a proper emulsion.

This also applies to adding powdered ingredients (like the cocoa powder: better to boil it with the rest of the dry stuff), chocolate (any kind), oils, and dairy fat (boiled cream may split, etc).

Also, James, you've said plenty of relatable stuff on this channel over the years but at "I've wanted a PacoJet for like a decade" I may have shouted at my phone in agreement.

LEVEL 1
Double Espresso
15g (1 tbsp) drinking chocolate powder
Steamed milk

LEVEL 2 (Sauce)
200g (7oz) Milk Chocolate
60g (60ml / 2 fl.oz) Cold Water

LEVEL 2 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Melted Chocolate Sauce
Steamed milk

LEVEL 3 (Ganache)
100g (3.5oz) Couverture Chocolate
100g (100ml / 3.5 fl.oz) Cream

LEVEL 3 (Mocha)
Double Espresso
40g (around 45ml / 1.5 fl.oz) Chocolate Ganache
Steamed milk

BONUS RECIPE
100g (3.5oz) Chocolate Ganache
200g (7oz) Ice
100g (3.5oz) Milk
Double Espresso
1g (1/4 tsp) Xanthan Gum

INGREDIENTS:
8 oz freshly brewed Medium Roast Big Bang Coffee
1 1/2 oz Irish whiskey
1 1/2 tsp brown sugar
1/3 cup whipped cream
1 tbsp caramel syrup
A pinch of green sprinkles (optional)

Ingredients

• 1/2 thumb of fresh ginger, peeled and finely chopped

• 1.5 tsp sesame oil

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 4 tsp maple syrup

• 1 tsp rice wine vinegar

• 160g / 5.6oz noodles

• 100g / 3.5oz mushrooms, sliced (we use Shiitake)

• 1 red pepper, sliced

• 4 Tenderstem broccoli, halved lengthways

• 1 spring onion, sliced

Instructions

1. Add the ginger, 1/2 tsp sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.

2. Meanwhile, cook the noodles in boiling water. They should be cooked but still chewy (see notes on our website for more info).

3. Add the remaining 1 tsp of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.

4. Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.

Source

https://www.thefrenchcookingacademy.com/recipe/hot-chocolate/

Ingredients
Adjust Servings:
2

500ml milk
100gr dark chocolate
1 teaspoon sugar
1 cinnamon
1 tablespoon cocoa
1 teaspoon vanilla essence
1 pinch salt

https://soupeduprecipes.com/chicken-lo-mein-recipe/

Chicken Lo Mein Recipe || 20-min Dinner
This chicken lo mein takes about 20 minutes to make. It is better, faster than your local take-out, and it serves a whole family. This is a perfect recipe for when you come home from work and you got hungry kids to feed. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
Ingredients
1 lb of fresh egg noodles
12 oz 340 grams of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine
Black pepper to taste
3 cloves of garlic
1/2 inch of ginger
4 oz of carrot
1/2 of a red bell pepper
5 shitake mushroom
5 oz of snap peas
1.5 tbsp of Soy sauce
1 tbsp of dark soy sauce
1 tbsp of Oyster sauce
1 tbsp Hoisin sauce
1 tbsp of Chinese cooking wine
1 tsp of pure Peanut butter
1/2 cup of water
Instructions
Slice the chicken breast thinly, which allows the marinade to mingle faster and it will also cook faster.
Slice a few garlic thinly and julienne a little bit of ginger. Put them into the chicken as part of the marinade. If you don’t like to actually bite into the ginger, you can grate it finely so it is not too strong for you.
Season it with 1/3 tsp of salt, 1/2 tbsp of Chinese cooking wine, some black pepper to taste, and 1/3 tsp of baking soda, sprinkle it here and there. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture. Mix well. Set it aside.
You can use whatever vegetables you have left in your fridge. I am using carrot, bell pepper, a few mushrooms, some snow peas, and some scallions. If you think cutting vegetables is too much work, you can just buy a pack of pre-cut, mixed vegetables from the supermarket. If you are a meat-eater, you can even skip most of the vegetables and toss in some scallions and onion at the end for the flavor.
Combine all the sauce ingredients thoroughly: 1.5 tbsp of Soy sauce, 1.5 tbsp of dark soy sauce, 1 tbsp of Oyster sauce, 1 tbsp Hoisin sauce, 1 tbsp of Chinese cooking wine, 1/2 tbsp of pure peanut butter, and 1/2 cup of water.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.