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1

Adding butter to milk does not make it creamy. Your ice cream probably got a good enough consistency from the milk alone. That's not unusual, most commercial ice cream producers don't use cream either. If you are asking what to do for the next batch: don't mix butter and milk, this is not just pointless, it leads to the fat globules you noticed. You can ...


-1

Cream has a high fat content, fat adds elasticity, flavor and a smooth mouth feel to ice cream. You can use 2% milk in ice cream instead of cream and it will work, however it will not have many of the desirable properties you get from cream. It will be harder and taste "weak" for lack of a better term. If you want to make a lower fat ice cream then you can ...


4

There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they're working. Although many assume the trick is from American industrialization, it's possible that it's derived from techniques used in warmer climates. ...


5

Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers like ...



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