Making ice cream using heavy cream

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Chanie ↓

Mon, May 29 2006, 4:35 pm

when ever I make milchig ice cream, I use the french vanilla ice cream recipe in the Purple Cookbook (Spice and Spirt)
It uses non-dairy whip cream for the cream.
I was able to get some heavy cream. Does anyone have experience with using it, what would be the exchange. or maybe someone has another recipe which uses heavy cream but doesn't use a ice cream maker.

willow ↓

Tue, May 30 2006, 3:37 am

chanie could you post the recipe?

queen ↓

Tue, May 30 2006, 9:33 am

are you able to get cholov yisroel heavy cream?
curious what one uses as a substitute for heavy cream that's parev?

↑ Chanie ↓

Tue, May 30 2006, 10:11 am

willow - I'll post the recipe later

queen - you can get heavy cream in the freezer section of the kosher stores in Brooklyn.. I bought some last time I was there and still have it in the freezer.
I usually substitute non-dairy dessert topping for the whip cream, but know I'm trying to do it the other way, and since I do not have a lot of the heavy cream, I'd like to know how to substitute without experimenting.
Since dessert topping is very sweet, do I have to increase the sugar in the recipe?
As I asked before, if anyone has a tried and worked recipe using heavy cream, please post it. Thanks.

↑ queen ↓

Tue, May 30 2006, 10:17 am

Chanie wrote:

Since dessert topping is very sweet, do I have to increase the sugar in the recipe?

do you mean decrease?

↑ queen

Tue, May 30 2006, 10:17 am

Chanie wrote:

queen - you can get heavy cream in the freezer section of the kosher stores in Brooklyn.. I bought some last time I was there and still have it in the freezer.

I checked last time I was at the store, and couldn't find cholov yisroel heavy cream.....

TzenaRena ↓

Tue, May 30 2006, 10:35 am

There was cholov Yisrael heavy cream last week in our grocery, of the brand I use. (ahava). I only see it there this time of year - Shavuos. I wonder what they do with it the rest of the year?

We tried whipping it up, and it whipped very nicely. Not that I'm sure, but I imagine that it exchanges equally for parve whip. After all, the parve stuff is an imitation of the real, no? Each bottle was one pint (16 fluid ounces).

↑ TzenaRena

Tue, May 30 2006, 10:39 am

queen wrote:

Chanie wrote:

Since dessert topping is very sweet, do I have to increase the sugar in the recipe?

do you mean decrease?

If you are substituting heavy cream for parve whip, I think you would have to increase the sugar, because the cream is not sweeter than milk.

↑ Chanie

Tue, May 30 2006, 12:01 pm

thanks Sara Yehudis.

Willow, here is the recipe (original one not the one with heavy cream)

1/2 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
1 egg
2 cups milk
1 1/2 tsp vanilla extract
1 cup non-dairy dessert topping

On top of double boiler, combine sugar cornstarch, salt. Mix in egg. Slow stir in milk. Place over boiling water and stir till mixture slightly thickens.
remove from heat and add vanilla. Cool, then put in freezer until just firm. Beat with mixer.
whip topping, fold into mixture and freeze for 2-3 hours.

↑ willow

Tue, May 30 2006, 3:17 pm

Thank you sounds really easy.

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