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Half & Half For Ice Cream??

monavano Mar 31, 2009 07:07 AM

I would like to make buttermilk ice cream using this recipe from Epicurious:
http://www.epicurious.com/recipes/food/views/Buttermilk-Ice-Cream-106659

The ingredients are:
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk

My question is....can I use half & half in place of the whipping cream? Will it freeze ok? I'm not so concerned if it's not as rich as with using all the fat, but just want to be sure it will come together in an ice cream maker.

Thanks!!

www.houndstoothgourmet.com

And quickie related question- How long can you save egg whites in the fridge? The recipe calls for yolks, so I think I'll make an egg white omlette in the next day or two with the whites. How long can you, and how (tupperware?) do you save the whites?

Thanks again!

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  1. Phoo_d Mar 31, 2009 07:50 AM

    Yes you can use half and half in place of the whipping cream. Your ice cream may have a slightly icy consistency compared to what it would have using heavy cream but the flavor should be fine. A little lemon zest may be a nice addition to the buttermilk ice cream.

    The egg whites will keep about 3 days in the fridge. Any longer and you should freeze them instead of keeping them in the fridge. I usually save mine in a glass bowl covered with saran wrap but tupperware would work too!
    Phoo-D
    http://www.phoo-d.com

    1 Reply
    1. re: Phoo_d
      monavano Mar 31, 2009 07:51 AM

      Thanks!

    2. chef chicklet Mar 31, 2009 07:52 AM

      You can use half & half, or any milk product. I've used 1% milk in place of milk or cream in my recipe for vanilla ice cream base and it turns out fine.

      Egg whites? Sorry, not sure of their shelf life out of the shell in the fridge, I would imagine not very long though (2 days). What you can do is them for future use either in cubes or or in a small container.

      2 Replies
      1. re: chef chicklet
        monavano Mar 31, 2009 08:32 AM

        Thank you- I hadn't thought of freezing them before.

        1. re: chef chicklet
          Ruth Lafler Mar 31, 2009 03:41 PM

          I made an ice cream recipe that called for heavy cream, and I wished I'd used something lighter. I think a really high fat content in ice cream mutes the flavors. That's why gelato (which is made with mostly milk) has such deep, intense flavors.

        2. monavano Mar 31, 2009 12:04 PM

          Thank you for your quick responses. The ice cream is just out the the ice cream maker. I used half n half and it turned out beautifully! The buttermilk adds great dimension to the taste, and the texture is perfect.
          I did add the seeds from one vanilla pod to the half & half as it heated--I had to put a little spin on it!
          Definitely a do-over!

          2 Replies
          1. re: monavano
            h
            hankstramm Mar 31, 2009 12:59 PM

            Chez Panisse desserts ice cream recipe uses 1/2 & 1/2. I've made it many times and it's great..

            1. re: monavano
              chef chicklet Mar 31, 2009 02:58 PM

              We're so proud of you! Isn't homemade ice cream just the best? I've never tried making vanilla ice cream with the pod I imagine it's crazy good! Nice going! I use my vanilla recipe as the base for different ones. I have made, peach, strawberry, strawberyy/blackberry swirt, mint chocolate chip (yep it was green too!) chocolate with dark chocolate chunk and I'm probably forgetting some. It is the best to make your own ice cream. Have fun!

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