This is a no-cook recipe with a vanilla base and melted chocolate flecks.
Here are some pointers on how to adjust the recipe.
Freezing point depression FPDF or Anti Freezing Power AFP or Potere Anti-Congelante PAC is the lowering of the freezing point of water.
Very basic tutorial showing how to create a recipe.
In the software you can enter the amount of evaporation. The evaporation impacts the final result by reducing the amount of water and raising the amount of solids.
Vanilla ice cream cooked Sous Vide and using a high powered blender.