Other milk. For consistency and flavor, you can cut the ice cream with a different type of dairy product. My top picks would be mascarpone that is rich and not really too high, such as in this recipe that includes a honey mascarpone cream. For a more pronounced sour taste, you can incorporate more sour cream, as in these calendars from Dorie Greenspan, or Greek yogurt, as Ellie Krieger makes in these parfaits. The amount you use will vary depending on how much ice cream you’re making, as well as the flavor and texture you’re trying to achieve. Using more of these dairy products will result in a more stable whipped cream but less ventilation. Experiment by starting with a tablespoon or two and see what kind of results you get.
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