Recipe Disaster

[Androcles]

Just heard from a cousin in Canada. I gave them a recipe for ice cream using double cream, condensed milk and fruit puree - you whip the cream and condensed milk to billowing , add the puree and freeze.

Her version stayed liquid. She used Canadian whipping cream and condensed milk. Does anybody know what the equivalent of our Double cream is (heavy cream?) and is it much different to our whipping cream compared to double, and the same for condensed milk?

Many thanks for any help

[Naomicorlett]

Double cream is heavy cream but did she use evaporated milk not condensed milk...thats what happenened when I passes a similar recipe on to a friend.

[Androcles]

Thanks, Naomi!

You set me thinking and I looked at the nutritional content of the creams and milks. Interestingly, the "Heavy cream" has a greater fat content than whipping cream, whilst Nestles site says that the fat and protein content of evap and condensed are almost the same, so it looks as if the higher sugar content of condensed is the major difference. So it could be down to one of those two and the evidence from your friend if he/she used double cream suggests it is the sugar!

[abstibus]

Hi Androcles
I meant to post to thank you for giving me the link to this recipe some time ago. We have had great fun with it, using different fruit combinations and sometimes with fruit and flake bars, Crunchies, etc.
Thanks again!