0

I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content.

I have 25% and 30%(rarer) cream available where I'm at, and I'd like to have whippable cream with a fat content of 35% or more to use in homemade ice cream.

I've considered and rejected the following methods already:

  1. Adding gelatin. This recipe is vegetarian so gelatin is not an option. I have not tried agar-agar or carrageenan yet.
  2. Mixing butter in the cream or whole milk. This'll lead to a grainy ice-cream so, no.

Is a blender or food processor an option? If a cream can be thickened using a centrifuge, will a blender be powerful enough to thicken it by separating out the buttermilk?

If not, what else can I do? Heating the cream on a low flame?

2
  • 1
    You can whip 25% fat content cream. – GdD Feb 9 at 10:11
  • @GdD yes, but it takes a long time(~15 minutes of continuous whipping while maintaining a cold bowl). – cst1992 Feb 10 at 12:02
2

The centrifuge doesn't thicken the cream by mechanical action, but by separating the fat and water by their different densities. The blender allows- not until solid but until ice crystals form, you to spin, but not to draw off either liquid. There's a chance that when allowed to settle you'll get layers, but you're more likely to make butter so you'd have to stop just in time, then let it settle.

It might be worth experimenting with freezing the cream and then allowing it to defrost in the fridge without stirring. This should break the emulsion and cause it to separate, hopefully into layers.

6
  • Is that why the cream separates into thick and thin (thick on top, milk-like thin on bottom)? Could I just separate the thick part and use it as-is? – cst1992 Feb 10 at 12:04
  • If your cream separates, then yes, the top will be fat-rich and the bottom more watery, just as the cream floats on milk that hasn't been homogenised – Chris H Feb 10 at 12:09
  • I'll try it and see, thanks! Does this happen with both 25% and 30%? – cst1992 Feb 10 at 12:10
  • Another question: does the liquid that remain on the bottom contain any fat at all? Or is it just milk? – cst1992 Feb 10 at 12:12
  • I wouldn't expect a small difference in the starting fat percentage to change the behaviour, but differences in processing might (e.g. if they're different brands). Neither part will be pure, and milk can contain up to a few percent fat anyway. I'd use up the bottom as milk, and if trying to work out the fat content of the top, accept that there's some uncertainty – Chris H Feb 10 at 13:09
2

The blender is not a centrifuge, and you will achieve the opposite effect. You will homogenize the milk further, as opposed to separating it.

In general, there aren't ways to "force" milk to become cream at home. Since you already have cream, if you just want it a bit more dense, you can instead add a bit of mascarpone while whipping.

Since you mention ice cream though, you don't need high-fat cream for that. In fact, pure whipping cream at 30-33% is too high fat for ice cream, so recipes will typically use a mixture of milk and cream instead of pure cream.

9
  • So 25% is good enough? I just want to make it airier by whipping, but it is harder to whip if the fat content is low. I am also going to add sweetened condensed milk to add the "milk" flavor and sweeten the ice cream. – cst1992 Feb 10 at 12:07
  • I honestly wish I could tick both answers... – cst1992 Feb 10 at 12:10
  • Indeed, 30% is considered the border between whippable and not. I have never seen an ice cream recipe that adds whipped cream, the cream is always added in liquid (or thickened) form. If you want more overrun, the classic way of doing it is to buy a machine that runs at a higher speed. – rumtscho Feb 10 at 12:51
  • There's a channel on YouTube named Nino's Home that makes ice cream using hand-whipped 36% cream, condensed milk, and cocoa powder. – cst1992 Feb 11 at 14:19
  • This description is very far from traditional ice cream, but if you like it, go for it! If you can't get the 36% cream, I would suggest trying the added-mascarpone route for that mixture. – rumtscho Feb 11 at 14:22

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.