How to Make Milk Cream for Ice Cream at Home

Want to learn how to make milk cream for ice cream when you’re out of heavy cream? This simple recipe transforms basic ingredients into rich, whip-able cream perfect for desserts. Whether you’re making ice cream, frosting cakes, or filling pastries, this homemade solution saves the day.

What You’ll Learn

1. Essential Equipment
2. Simple Ingredients
3. Step-by-Step Process
4. Pro Tips for Perfect Cream
5. Best Uses for Homemade Cream

How to Make Heavy Cream with Milk and Butter at Home

Make homemade heavy cream with just milk and butter—perfect for whipping into stiff peaks for desserts when you're out of store-bought cream.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 1

Calories 1165 kcal

Ingredients

  

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• 150 g unsalted butter (About 1⅓ sticks of butter; no need to soften before using.)
• 150 g whole milk (About ½ cup + 2 tbsps)
• 30 g powdered sugar (Or granulated sugar; optional)
• 5 g  vanilla extract (1 tsp; optional)

Instructions

 

• Melt butter and milk in a saucepan over medium-low heat, stirring constantly. Remove from heat once the butter melts completely. Avoid boiling the mixture.
• Transfer the mixture to a blender. Process on high speed (or juice setting) for one minute.
• Pour the blended mixture into a large mixing bowl. Let it cool to room temperature. Cover with plastic wrap, pressing it tightly against the surface to avoid condensation. Refrigerate overnight or until fully chilled. Store unwhipped homemade heavy cream in the fridge for up to 5 days.
• Remove the mixing bowl from the refrigerator and take off the plastic wrap. Whip the cream, adding powdered sugar or granulated sugar and vanilla extract if desired.
• Whip the cream over an ice bath if the room is warm. Gently stir the heavy whipping cream with the hand mixer beater until the powdered sugar mostly dissolves to prevent splashing during whipping.
• Whip the heavy cream using a hand mixer on medium speed until it reaches your preferred consistency. Store whipped cream in the fridge for 1 to 2 days.

Notes

1. Heavy Cream Whipping Stages: – Soft peaks : Lift the beaters and the cream will  drop off  like melted ice cream. You just start to see trails of cream, but they will gradually dissolve into the cream. ( Soft peak cream is good for  frosting a cake , check out my boba cake recipe , since it can create a smooth surface. You can also add it to your drinks or pancakes.) – Medium peaks :  Lift the beaters and the cream  won’t drop off . When you hold your beaters up with the cream tip pointing to the ceiling, the medium peaks will  slowly bend down  and eventually hold its shape at 45 degrees pointing to the floor. (Medium peak  cream is good for piping patterns. You can also use it as a filling for most of the desserts, such as my  roll cake ,  strawberry cream puffs , and  rainbow crape cake .) – Stiff peaks : When you hold your beaters up with the cream tip pointing to the ceiling, the stiff peaks will hold its shape and  point straight up to the ceiling . (We often use stiff peak whipped cream as a strong filling for desserts.  Mochi , for example, needs a strong filling to hold its soft skin, otherwise it will collapse or turn flat.) 2. Stabilized cream By mixing 1 tsp of gelatin to your homemade or store-bought heavy whipping cream, you will get stabilized whipped cream that can hold its shape under room temperature for a whole day! This type of cream is perfect as a strong mochi filling.  Check out detailed instructions in this post . 

Nutrition

Calories: 1165kcal

Keyword boiling cream, can you boil cream, how to make milk cream for ice cream

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Equipment You’ll Need

Gather these basic kitchen tools before starting:

• Digital kitchen scale or measuring cups
• Blender (regular or immersion)
• Medium saucepan
• Hand mixer or stand mixer
• Large mixing bowl
• Plastic wrap

Simple Ingredients for Homemade Cream

The magic happens with just two main ingredients:

• Unsalted butter – Provides the fat content needed for whipping
• Whole milk – Creates the liquid base for proper consistency
• Optional additions – Powdered sugar or vanilla extract for flavor

Step-by-Step: How to Make Milk Cream for Ice Cream

1. Melt the Butter with Milk

Combine equal parts butter and milk in a saucepan. Heat over medium-low until the butter melts completely. Never boil cream – high heat can ruin the texture.

2. Blend Until Smooth

Transfer the warm mixture to a blender. Process on high for 1 full minute to emulsify completely. The result should look uniform with no separation.

3. Chill Overnight

Pour into a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate 8+ hours. This cooling step is crucial for proper whipping later.

4. Whip to Desired Consistency

After chilling, beat with a mixer until peaks form. Add sugar or vanilla if using. For ice cream applications, medium peaks work best.

Pro Tips for Perfect Homemade Cream

• Use cold utensils – chill your bowl and beaters for better results
• Work quickly once removed from refrigeration
• For stabilized cream, add 1 tsp gelatin per cup
• If mixture separates, briefly reheat and blend again

Learn more about dairy substitutions in our comprehensive baking guide.

Best Uses for Your Homemade Cream

This versatile cream works perfectly for:

• Ice cream bases (simmer heavy cream with your flavorings)
• Whipped cream toppings
• Cake fillings and frostings
• Creamy dessert sauces

For more dessert inspiration, check out our Pinterest board with hundreds of creamy dessert ideas.

Why This Recipe Works

The 1:1 butter to milk ratio creates a fat content (about 41.5%) similar to commercial heavy cream. This allows proper whipping and stability. Lower fat mixtures won’t achieve stiff peaks needed for many desserts.

Troubleshooting Common Issues

Problem: Cream won’t whip
Solution: Ensure proper chilling time and fat ratio

Problem: Grainy texture
Solution: Blend longer initially and avoid overheating

Problem: Separation
Solution: Re-blend while slightly warm

Discover more kitchen hacks for perfect desserts every time.

Ready to Make Creamy Magic?

Now that you know how to make milk cream for ice cream and other desserts, you’ll never be caught without this essential ingredient. The process is simple, the ingredients are basic, and the results are restaurant-quality.

Pin this recipe to your dessert board and share your creations with us!

How to Make Milk Cream for Ice Cream at Home

Creating rich, velvety milk cream for ice cream is simpler than you think. The key lies in balancing fat content, sweetness, and texture. Follow this step-by-step guide to craft the perfect base for homemade ice cream.

Ingredients You’ll Need:

• 2 cups heavy cream (36-40% fat)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/8 teaspoon fine sea salt
• 6 large egg yolks
• 2 teaspoons pure vanilla extract

Step-by-Step Process:

1. Preparing the Cream Base

Combine heavy cream and whole milk in a heavy-bottomed saucepan. The dairy mixture should contain at least 18% fat for optimal creaminess. Heat over medium-low until tiny bubbles form around the edges (about 175°F/80°C) – this is where boiling cream carefully makes all the difference.

2. Tempering the Eggs

Whisk egg yolks with sugar until pale yellow. Slowly drizzle 1/3 of the hot cream mixture into the eggs while whisking constantly. This gradual heating prevents scrambled eggs in your ice cream base.

3. Cooking the Custard

Return the tempered mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F/77°C). This answers the common question “can you boil cream?” – you want it hot but never at a rolling boil.

4. Straining and Chilling

Immediately strain through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Place plastic wrap directly on the surface and refrigerate for at least 4 hours, preferably overnight.

Pro Tips for Perfect Ice Cream Cream:

• For extra richness, replace 1/4 cup milk with additional cream
• Add 1 tablespoon corn syrup to prevent ice crystals
• Infuse flavors like cinnamon or citrus zest during the initial heating
• Use an ice bath to cool the mixture quickly if short on time

The Science Behind Boiling Cream for Ice Cream

Understanding what happens when you heat cream is crucial for ice cream success. While many wonder “can you boil cream?”, the answer requires nuance.

What Happens When You Heat Cream?

As cream approaches 165°F (74°C), proteins begin to denature and fats start to emulsify. This creates the luxurious mouthfeel we associate with premium ice cream. However, true boiling (212°F/100°C) can cause:

• Protein coagulation leading to graininess
• Excessive water evaporation changing texture
• Potential separation of milk solids

Optimal Temperature Ranges

Troubleshooting Common Cream Issues

Problem: Cream Curdled During Heating

Solution: Immediately remove from heat and blend with an immersion blender. Strain through cheesecloth to remove any graininess.

Problem: Ice Cream Too Icy

Solution: Increase cream to milk ratio (try 3:1) and add 1 tbsp vodka or 2 tbsp corn syrup per quart to lower freezing point.

Problem: Cream Won’t Whip After Heating

Solution: Ensure cream is chilled below 40°F (4°C) and contains at least 30% fat. Add 1 tbsp powdered sugar per cup to stabilize.

Advanced Techniques for Professional Results

1. Brown Butter Cream Base

Melt 1/2 cup unsalted butter until nutty brown. Strain and add to warm cream mixture. This adds incredible depth to vanilla or caramel ice creams.

2. Cream Cheese Stabilization

Blend 2 oz softened cream cheese into warm custard. The additional milk proteins prevent ice crystal formation without affecting flavor.

3. Alcohol-Infused Creams

Add 2 tbsp bourbon, rum, or liqueur after cooling. Alcohol lowers freezing point for softer scoopability.

Flavor Variations Using Your Cream Base

Chocolate Silk

Whisk 3/4 cup Dutch-process cocoa powder into hot cream mixture. Increase sugar to 1 cup.

Berry Swirl

Fold 1 cup pureed strained raspberries into chilled base before churning.

Coffee Toffee

Steep 2 tbsp espresso powder in hot cream. Mix in 1/2 cup crushed toffee bits after churning.

Equipment Recommendations

Essential Tools:

• Heavy-bottomed 3-quart saucepan
• Digital instant-read thermometer
• Fine-mesh strainer
• Silicon spatula
• Ice cream maker with compressor

Optional Upgrades:

• Immersion circulator for precise temperature control
• Chamber vacuum sealer to remove air bubbles
• Pacojet for ultra-smooth texture (commercial grade)

Storage and Serving Tips

Proper Freezing Technique

Transfer churned ice cream to an airtight container. Press parchment paper directly on the surface before freezing. Consume within 2 weeks for best texture.

Serving Temperature

Remove from freezer 10-15 minutes before serving. Ideal scooping temperature is 6-10°F (-14 to -12°C).

Reviving Frozen Ice Cream

If ice cream freezes too hard, pulse briefly in food processor or let sit at room temperature until scoopable.

Healthier Alternatives

Lower-Fat Options

Replace half the cream with evaporated milk. Add 1 tbsp arrowroot powder dissolved in 2 tbsp cold milk as a stabilizer.

Dairy-Free Version

Use full-fat coconut milk and 1/4 cup coconut oil. Add 1 tsp xanthan gum for creaminess.

Reduced-Sugar

Replace half the sugar with allulose or monk fruit sweetener. Increase egg yolks to 8 for better texture.

Frequently Asked Questions

Can you boil cream for ice cream?

While you can gently simmer cream, boiling (212°F/100°C) risks separation. Maintain temperatures between 170-180°F (77-82°C) for best results.

How long does homemade ice cream cream last?

Properly stored in an airtight container, the base lasts 3 days refrigerated or 2 months frozen. Churned ice cream maintains best quality for 2 weeks.

Why is my ice cream cream grainy?

Graininess usually indicates the eggs scrambled during cooking. Always temper eggs properly and use a thermometer to prevent overheating.

Can I use ultra-pasteurized cream?

Yes, but it may produce slightly less rich results. Ultra-pasteurization changes protein structures that affect mouthfeel.