Can I substitute a combination of butter and milk for heavy cream in an ice cream recipe?
If I get the fat proportions correct, would this substitution work? I might just try this anyway just to see if it works.
Posted Jul 10, 2016, 2:12 AM UTC
29
Think of it not about fat vs liquid, but in terms of proteins and molecular structure. So, nope. I wouldn't even try it.
3
Thanks, that makes sense
1
This is really pretty funny. Sorry. I'm just imagining your buttered ice milk. Make ice milk. It's better than snow cream.
edit: Holy shit. Make custard. Do you have eggs? You can sure as hell make ice cream with butter and milk, if you use those ingredients to make custard.
2
I do have eggs. I was gonna follow this recipe and substitute the half and half and cream for various combinations of milk and butter.
1
The secret ingredient here is going to be flour. Whisk a little of the milk with flour and whisk it in to the rest of the milk. According to your plan you'll be using 2.5 cups of milk. (from the half and half and the heavy cream measurements). Whisk in no more than 4 oz. of flour,then make the custard. I would add some salt. Also, don't skimp on the butter. This will work.
edit: In spite of the downvotes: A small amt of flour is viable in this recipe.
-1
Wouldn't the eggs alone be enough to allow the custard to thicken? Adding flour seems like a bad idea.
2
I was thinking starch and 4 oz would be way too much. I like your idea. Don't use it.
3
Yes it will work. I've done it before I am Lactose intolerant so I make it with lactose free milk
1
No