Short of constantly stirring a pot full of the ice cream custard, do you have any solutions for getting the mixture up to temperature without scalding the milk/cream?
I received two downvotes for this comment, presumably because of the ChatGPT mention and the "weird" recommendation that triggered this knee-jerk anti-hype reaction.
GP could have asked how to guarantee an even sugar density when the sugar content of the fruits is unknown/subject to variation, and I would have replied: "ChatGPT recommends using a refractometer or an areometer". Pretty sure I'd have received the same reaction, even though this is the very first subject Escoffier talks about in his well-known Culinary Guide: