I would like to ask you for advice. I'm just starting my ice cream adventure and I found it really challenging when it's going about cream. According to many books and websites, the amount of fat suppose to be 35-40% or higher. In Portugal when I'm living right now, the 35% cream is always with stabiliser and not on the cold section. All of them are UHT. The one not UHT are 30% and are much less solid but I found them more tasty. What should I use for better ice cream? Should I stay with 35% or maybe use 30% and use less milk instead? What kind of cream are you using?
All the best,