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This topic contains 0 replies, has 1 voice, and was last updated by Georgina 3 months, 1 week ago.
Hi Ruben and Friends,
I had been having trouble finding cream with a fat content approximating that which you use in your recipes. I live in a country town in Australia where it is available as ‘double cream’ but contains thickeners. I was using the only ‘single cream’ available and adjusting the recipe for the lower fat content but I have always been suspicious of that cream as it takes 6 weeks to go off. Hmmm. Luckily for me, my husband saw some glass jars of double cream from a nearby single source dairy in the fridge of our local coffee shop. He asked them to get some in for us and it has turned out to be the most beautiful cream that is sweet and chewy and hard not to eat from the jar. We now regularly add some to their order. It complements your recipes wonderfully and results in an appreciatively better ice cream than that made with the Franken-cream from the supermarket. I have learnt the lesson that it is well worth the trouble to source good ingredients!