What type of milk is used for ice cream production?

Heavy cream is the type of milk used for ice cream production because of its high fat content, which typically ranges from 36% to 40%. This fat content is essential for creating the smooth, creamy texture that is characteristic of high-quality ice cream. The fat also contributes to a richer flavor and better mouthfeel.

When ice cream is made, the fat must be properly emulsified with air and other ingredients to achieve the desired consistency. Heavy cream acts as a base in many ice cream recipes, providing the necessary richness and contributing to the overall stability of the frozen dessert.

In contrast, while whole milk can be used in ice cream making, it does not provide the same level of creaminess or indulgence due to its lower fat content, which typically ranges around 3.25%. Skim milk and evaporated milk also fall short in delivering the creamy texture and richness that heavy cream provides. Hence, heavy cream is the preferred choice for producing ice cream that is both flavorful and has a desirable texture.