Knowing that most ice cream should contain between 10 and 20 % fat, you could easily use a combination of milk and cream to get that fat content, or you could opt for half-and-half to replace both. The water is inevitable so ice cream recipes are designed to help you trap that water so that it can't form as many crystals and so that your ice cream doesn't melt so quickly. You might be wondering where the water in ice cream comes from: it comes from the dairy products you use, as well as the egg yolks. Cream cheese also provides a lot of milk proteins. Some ice cream makers might include in their base recipes powdered milk or other sources high in milk protein. When the water is bound, it can't form large ice crystals during the freezing process and so the protein contributes to a less icy ice cream, actually. When the milk is heated to make the ice cream base, some of the proteins will unravel (in a process known as denaturation) and those proteins are then free to bind some of the loose water in the mixture. Milk provides more protein to the mixture and that protein helps trap water. The fat also contributes a lot of flavour to ice cream because not all flavours are water-soluble and sometimes fat is better at absorbing those flavours. Some premium ice creams have as much as 18 % fat, while some less expensive products have closer to 10 %. To be considered ice cream, the mixture should contain more than 10 % butterfat.
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