Thread: Heavy Cream, Light Cream, Ice Cream

I forgot to mention that when you increase the percentage of fat, the ice cream will be softer. I also forgot to mention that my freezer is at minus 10?. The ice cream I made never got completely hard, which made it easier to serve, but if you ice cream maker is not cold enough, you may end up with a soft-serve type of ice cream. There was water in my recipe, from the strawberries and lemon juice, but probably not a whole lot. Anyway, how did...

Sorry I didn't respond sooner. I made the base yesterday evening and then chilled it overnight. Made the ice cream today. It was pretty soupy coming out of the machine--and I had tilted the proportions in favor of heavy cream to skim milk--but it firmed up somewhat in the freezer afterward. Could just have been that it was really warm and humid here today. Somehow I managed to seize up the chocolate fudge I made, though, which corrupted...

I don't even use cream in my sorbet and ice cream...I use non-fat homemade yogurt. I like it better and it's not as fatting. Linda

Maureen: Just do what you were thinking. Lou

Lars shared some of his strawberry ice cream with me and it turned out so well that it is now in my brain's taste-memory catalogue. I loved how the richness of the heavy cream balanced with the strawberry and lemon flavors of the recipe.

I think it'll work....anyhow....how bad could it be? I have made skim milk "ice cream"....still was better than any store version! Linda C