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I can almost guarantee that there was not 3/4c sugar used in the ice cream in the 17th century. Sweets were no where that sweet. They would have just used heavi
by mchanson 7y ago
I can almost guarantee that there was not 3/4c sugar used in the ice cream in the 17th century. Sweets were no where that sweet. They would have just used heavier cream instead I bet (since the sugar helps with texture in the lower fat modern ice cream recipes).
- dunham 7y agoAny idea what the fat content of cream would have been? I know they’ve got single/double cream in England and light/heavy cream on this side of the pond, but no idea what it actually is if you make it the old fashioned way. (Skimming the top off of cows milk?)
- dsr_ 7y agoTaking all the visible cream from whole milk that has been left to stand and separate gets you 15 - 20% fat, depending on the breed of cattle and what they've been eating. That's comparable to what the UK calls "single cream" (18%) and the US calls "light cream" (18% minimum, can be up to 29%).
- JasonFruit 7y agoYou can increase that ratio considerably if you take off most, but not all, the cream.
- JasonFruit 7y agoIt depends a lot on the animal, as well. We owned a couple different family cows; first a Dexter, whose milk barely had cream worth mentioning, and the cream was thin and light, almost like store-bought half and half. Then we had a beautiful Jersey, whose milk was about a quarter cream, the richest, fattest cream you could ask for. (I put on forty pounds while we owned that cow.) You can get a very rich cream by simply skimming if you let the milk sit undisturbed for a while.