I am a part of a small group of people that have set up a hand crafted, artisanal ice cream company. we only use fresh ingredients, such as fresh strawberries, raspberries, bananas, caramels etc. So in our development stages we can run into the same problems that some of you guys have, the beauty of making homemade ice cream is that usually the person making it uses fresh fruit, amen to that. But perhaps the biggest problem with this is crystallising (going hard and icy) and this is due to the excess water in the fruits you are using and sometimes the natural acid in the fruit won’t bind to the molecules of fat in the dairy products you use.
For the best results, whip cream at around 5°C after chilling the bowl and beater in the freezer.
Whipped cream should double in volume, particularly if it has a 35% milk fat content. Higher fat creams don’t increase as much in volume.
Why? This is because whipping cream puts air bubbles coated with a watery film (milk fat droplets) into the mixture. When sugar is added to the cream, the volume and the stiffness of the whip is reduced and the whipping time will be longer. Therefore flavourings or sugar should be added once the cream is whipped. Fold through quickly and lightly using a rubber or plastic spatula. Too much handling takes the air from the whip and decreases its volume.