Will wrote:
> On Dec 6, 1:39 pm, Kenneth > wrote:
>
>> Could you say something more about "fermented thick cream?"
>
> It's regular cream (or whole milk depending on our needs) inoculated
> with a small quantity of live culture buttermilk. Works great.
> Ferments at temps between between 70 and 90 F. Makes outrageous ice
> cream by the way. Nancy Silverton, I believe, also makes ice cream
> with fermented dairy. I swear by it.

That does sound great! I've had ice cream in only a few places, that
tastes like it's made with cultured milk. Do you use the thickened cram
or milk 1:1 in a normal recipe?

Dave