Is milk or heavy whipping cream better for ice cream?

Heavy whipping cream is generally better than milk for making ice cream, as it has a higher fat content and will produce a richer, creamier texture. Additionally, the higher fat content in heavy whipping cream helps to stabilize the ice cream, preventing it from becoming icy and grainy.

Here is a comparison of the two options:

	Milk	Heavy whipping cream
Fat content	Around 3%	Around 36%
Texture	Lighter, thinner	Richer, creamier
Stability	Less stable, more prone to iciness and graininess	More stable, less prone to iciness and graininess

Ultimately, the decision between milk and heavy whipping cream will depend on your personal preference and the desired texture for your ice cream. If you are looking for a lighter and less creamy ice cream, then you may prefer milk. If you are looking for a richer and creamier ice cream, then you will likely find heavy whipping cream to be the better choice.

Here are some additional tips for making ice cream with heavy whipping cream:

• Start with cold ingredients. This will help to ensure that the ice cream freezes evenly and smoothly.
• Beat the heavy whipping cream until stiff peaks form. This will help to incorporate air into the cream, which will make the ice cream lighter and fluffier.
• Add the sugar gradually. This will help to prevent the sugar from crystallizing and making the ice cream grainy.
• Chill the ice cream for at least 4 hours before serving. This will allow the ice cream to set and develop its full flavor.