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Ice Milk

post #1 of 3
Thread Starter 
When I was a kid there was a product known as ice milk. It was like ice cream, only lighter, something like today's "lite" ice cream from what I've been able to determine. So, I'm wondering if it's possible to to use milk, or half and half, in ice cream recipes that call for heavy cream, substituting the milk or half and half on a one to one basis for the heavier
cream, and how that might be done if some alteration in technique is needed.

I recall liking the ice milk ....


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post #2 of 3
I make ice-cream that has milk and light cream (half and half) with no problem. As long as you can aerate it as it crystalizes. At least, I've had no problem. I don't think that the recipes with milk and light cream use eggs, but I may be wrong. It may be that my recipes with milk and light cream do use eggs. This is why I write them down.
post #3 of 3
You should be able to substitute the milk with no trouble. The resulting product won't have as smooth a texture as ice cream made with cream. It will also freeze at a higher temp. than regular ice cream because of the smaller amount of fat. I remember ice milk too. I guess I hadn't noticed it's not around much any more. I remember it being white as compared to pale yellow.
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