Dave Bell wrote:


> 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?

We've done it with all cream (too dense for ice cream... but makes a
deadly, deadly, cheesecake), a mixture of milk and cream (rich and
good), and whole milk... which we like the best as it freezes really
well and is a bit lighter... a lot like high quality Italian sherbet.
Fermenting is key. Fermenting adds a wonderful crispness and
refreshing acidity that makes fruit stand up and deliver.

Buttermilk cultures are better than yogurt cultures. I don't know
why... but so much so, that we no longer bother with yogurt. Google
for fermented dairy ice creams or something similar... there's plenty
on the web.

A warning... this is addictive. If you like fermenting dough and
baking bread... you will probably like fermenting dairy and making
stuff with it. The same rules hold... your effort will be profoundly
better than what you can buy.