Wanting to try out Richards recipe for ice cream but I can’t find the pure cream. I understand the difference between pure cream and heavy whipping cream to be just higher concentration of fat in the pure cream. Anyone have success finding it in the US or do you just use HWC?
Where to find pure cream in the US?
JustPeachy
(Sophie)
#2
I just found that my Walmart now carries Heavy Cream! I was happy to see that. Hopefully it’s not a one-off thing. Otherwise, I’ve gotten it at Earthfare. Not sure where you are.
EZB
(Ethan)
#3
Every place carritime s HWC. Organic stores even carry locally sourced grass-fed varieties in glass containers here
lfod14
#4
I just had to google Pure Cream, did the math on the nutrition and seems like heavy cream by another name. It listed as 99 cals per 30Ml which is the same as the typically 50 cals per TBSP, Costco has stuff thats 60, so even higher fat. I make ice cream a LOT and never have stability issues with HC/HWC. HC typically has more fat (a little) with some brands.
scottRogersAR
(Scott)
#5
Thank you! I have heavy whipping cream just wasn’t sure it was 50+ % fat. When I googled it said closer to 30%. I will give it a go and see how it is
4dml
#7
I just made ice cream yesterday. Using a Ninja blender it took literally less than 60 seconds and had only 3 ingredients: fresh blueberries (that I had frozen), very cold HWC, and a couple of drops liquid stevia. It had the texture and taste of store bought premium ice cream.
lfod14
#8
My goto which is my base for all of them (more or less) is
2.5 cups HC
4 egg yolks
1/4 cup sweetener (I mix Xylitol and Spleda/Stevia)
1 TBSP Vanilla Extract
1 TBSP SF Vanilla Syrup
Pinch Salt
Warm up in saucepan SLOWLY whisking a lot, don’t want scrambled eggs in there, enough to melt everything together. Whether you push it to pasteurization or not is up to you, I don’t. That’ll get you your vanilla base from there you add to it to turn it into whatever you want, my favorite is my Bulletproof Coffee Chocolate chip
to make it that on top of those ingredients (while still warm and whisking in the pan
1.5 packets instant coffee (I used Nescafe)*
1 tsp coffee extract
3 TBSP MCT Oil
3 TBSP GF Butter of your choice
1/3 cup sugar free chocolate chips
Stick in fridge or freezer to get it as cold as you can while stirring it every hour. Stick in ice cream machine when it’s cold and churn into ice cream, When it’s around 70% done and a soft serve consistancy put in the chocolate chips and continue to churn until it’s more solid. From there you can eat it kinda soft or stick that in the freezer for an hour or so and have it be the correct consistency.
For chocolate I do cocoa and more sweetener OR Herseys SF syrup plus sweetener
For vanilla I do more Vanilla Syrup
For Strawberry I do strawberry extract plus fresh puree’d strawberries.
- on the coffee, stick with normal instant coffee. I’m a coffee snob so I always have a couple different blends around and every time I’ve tried with higher end stuff the ice cream sucks, can’t figure it out. You can do sped up versions, I used to do those all the time and they work, but ultimately they don’t compare with actually churning the stuff. I started with a $20 crap Rival Ice cream maker from Walmart and made my first probably 50 batches with that thing and it did the job. Went a little more fancy with my current machine but it doesn’t require that.
Ice cream recipe failure..help!
CandyLindTX
(Candy Lind)
#9
Glad I found this thread. Between this and the ice cream recipe using allulose in the recipes area, I can come up with some ice cream for me and my sweetie when he comes home this week. 
lfod14
#11
That literally, not something I make, It’s not usually near the Vanilla extract but in many cases near the spice section and sometimes world/international stuff for some reason. I’m out of it right now so can’t tell you the brand but I think it was flavorganics.
