Cream – Making an emulsion

The first new ingredient we’ll be adding to our, so far very simple ice cream of just sugar and water, is cream. Cream is made from (cow’s) milk by skimming off the fat rich portion from the top of fresh milk. As such, cream contains a lot of milk fat. The fat content depends on which type of cream you use, and nomenclature varies a lot between countries. Generally you’d use a cream with about 35% fat. Aside from fat, cream is mostly just water with some dairy proteins.