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:
- Adding gelatin. This recipe is vegetarian so gelatin is not an option. I have not tried agar-agar or carrageenan yet.
- 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?