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Double cream – the key ingredient

As mentioned previously, ice cream is a number of whole ingredients gelled together by heating and kept together by keeping them frozen. Amongst the ingredients there are different formulations which can alter the structure in a positive or negative way. It is our belief that what makes ours, and other quality ice creams stand out […]

As mentioned previously, ice cream is a number of whole ingredients gelled together by heating and kept together by keeping them frozen. Amongst the ingredients there are different formulations which can alter the structure in a positive or negative way.
It is our belief that what makes ours, and other quality ice creams stand out is the inclusion of double cream. This ‘second’ ingredient is where a lot of short cuts are made. Double cream is the queen of fat and is what will ultimately make the final product stand out from the rest. Lots of producers will put cheaper fat in here, notably skimmed milk powder, single cream, whipping cream, butter, vegetable oil, the list goes on, but nothing tops double cream.
Ice cream is a luxury, an indulgence, not an everyday staple, but a treat, and only double cream, in our opinion gives the final product that fantastic smooth mouthfeel.
With whole milk and double cream now covered, 80% of the mix is complete, next time I’ll start covering the ‘other’ ingredients which bring everything together.

Richard Done (Partner)

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