Hi there, I've been making the same vanilla ice cream recipe for years, with decent results, but now I'd like to step up my game. I just got a Cuisinart ICE30BCU and have 50 gr packages of LBG, guam gum and carrageenan in my Amazon cart ready to buy.

I'd like some advice on the precise amounts and how to incorporate them since, for what I've been reading, they're quite picky with amounts and temperatures. This is my current recipe:

120 gr egg yolks
170 gr sugar
500 ml cream (38% fat)
250 ml milk

I heat the milk, cream and vanilla paste to 60-70ºC, meanwhile I beat the yolks with the sugar in a bowl. I gradually incorporate the milk/cream to the bowl, return the mix to the pot and heat it to 73-75ºC for 10 minutes (the 75ºC are to avoid cooking the yolks, I've been thinking of skipping this last step altogether). Then I transfer the pot to the sink full of cold water to cool it down, transfer the mix to a tall thin plastic container and leave in the fridge untill I make the ice cream the next morning.

I read on another post that the ratio should be 4:2:1 and 0.015% of the total mix but the recipes that people share online vary a lot (egg-less or not, lots of fat or mostly milk) so I'd like some thoughts on what the ratio should be for this one (also feel free to suggest changes to the recipe).

As for how to add them, the only way I can think of taking the LBG to 85ºC without screwing up the yolks is adding it to the milk and cream and heating the mix to that temperature. Would that be fine? How long does the lbg need to stay at 85ºC?
As for the other two, I was thinking in adding them to the egg yolk and sugar before beating them together.

I know it's a lot of reading, sorry about that, I'd like to get it right from the first time since it's neither simple nor cheap so I can't really affort a lot of experimenting.

Thanks in advance for any tips..