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    You are in: Home / Community Forums / Cooking Q & A / Question:Spicy- Mexican- Chocolate- Ice- Cream
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    Question:Spicy- Mexican- Chocolate- Ice- Cream

    Sun Nov 25, 2012 6:25 pm
    Newbie "Fry Cook" Poster
    Spicy Mexican Chocolate Ice Cream

    can i substitute the skim milk in this recipe and just use 2 cups of full cream? will it be creamier? or does the process need to skim milk to work?
    Sun Nov 25, 2012 6:34 pm
    Forum Host
    I doubt you need the skim milk to make it work. I usually make ice cream from heavy cream, so I think using cream instead of the skim will make it creamier.
    Sun Nov 25, 2012 6:38 pm
    Newbie "Fry Cook" Poster
    so you don't use milk at all? would you replace all milk with cream or just the skim? i've never made ice cream before and would hate to mess it up
    Sun Nov 25, 2012 6:43 pm
    Forum Host
    Not sure I would go with 2 cups of heavy cream and 1 cup of whole milk instead of 1 cup each heavy cream, whole milk and skim milk. If you want to eliminate the skim milk, I would use a half and half mixture of heavy cream and whole milk (1 1/2 cups of each) to make up the total 3 cups in the recipe.

    You could use 2 cups heavy cream and 1 cup whole milk if you prefer, but it could be a but too much butter fat in the ice cream, which might leave an unpleasant "greasy" coating or "mouth feel". icon_confused.gif
    Sun Nov 25, 2012 6:51 pm
    Forum Host
    I make ice cream with 100% cream and don't have an unpleasant mouthfeel. You can make ice cream using just milk, but that's called ice milk and is not a creamy dessert. (Do they even sell it anymore? I remember it from my youth).

    . I am not sure why skim milk is used here, other than possibly to reduce the amount of butterfat overall but it seems unnecessarily complicated to use three different kinds of milk.
    Sun Nov 25, 2012 8:21 pm
    Newbie "Fry Cook" Poster
    thankyou both! that's a big help. also, in Australia I've never heard of heavy cream, but from the definition on here I'm guessing it's just another name for thickened cream?
    Sun Nov 25, 2012 8:27 pm
    Forum Host
    Heavy cream is a bit richer in butterfat than whipping cream, In the US it must contain a minimum of 36% butterfat.
    Mon Nov 26, 2012 3:09 am
    Newbie "Fry Cook" Poster
    So i've bought 'double cream', will that do? It says its got a minimum 51% milk fat
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