36% cream (for ice cream)

Description

36% cream for ice cream has a full, buttery flavor and a thick, creamy consistency with a light beige hue, which gives desserts a velvety, melting structure. Due to its high fat content, it emulsifies perfectly, stabilizes foam, and enhances organoleptic qualities, adding richness of flavor without pronounced sweetness. Nutritionally, it is a concentrated source of energy and saturated fats, providing fat-soluble vitamins, primarily vitamin A, as well as some calcium. When consumed in moderation, it supports the absorption of vitamins, although those with fat restrictions should monitor their portions. In the kitchen, it is used for ice creams, creams, ganache, sauces, cream soups, and desserts, as well as for whipping to stiff peaks when a stable, rich foam is needed. Store in the refrigerator at 0–4°C, tightly sealed after opening, and consume within a few days; it can be frozen, but after thawing, the structure may separate, affecting the ability to whip.