Help, I want to make your No-Churn Bourbon Salted Caramel Ice Cream, but the highest fat cream I can buy in France is only 30%. Will this be sufficient to make this recipe please?
Nigella's No-Churn Salted Caramel Bourbon Ice Cream (from AT MY TABLE) uses double cream, which is easy to find in the UK but more difficult elsewhere. However it is possible to use whipping cream (or crème entière in France) as an alternative and in the US heavy cream is the best substitute. Cream should whip if it has a fat content of 30% or more, but use pasteurised cream (in the chiller cabinet) rather than UHT cream, as UHT cream is more difficult to whip. In France you can sometimes find crème à fouetter et mascarpone (or crème au mascarpone, such as the Elle et Vire brand) and this has a fat content of 36%, so is perect for the no-churn ice creams.
For the No-Churn Bourbon Salted Caramel Ice Cream you can follow the method as is. For the other no-churn ice creams we suggest that the whipping cream is whisked to soft peaks first, then the other ingredients are whisked in.