Breville the Smart Scoop BCI600 Instruction Book page 17

MILK
Full cream milk was used for all milk
based recipes. Lower fat varieties can be
substituted but the same result will not
be achieved. Low fat milk should only be
substituted for recipes that do not require
cooking. Low fat milks have a high chance
of separating during cooking.
CREAM
Pouring cream was used in all the recipes.
The cream gives fattiness and a smoother
texture to the ice cream.
Thickened cream can be substituted.
Creams that are thickened usually have
additives such as gelatine (of animal origin)
to thicken and prolong the creams life.
Reduced fat cream can be substituted but
only for recipes that do not require cooking
as the low fat varieties have a high chance
of separating during cooking.
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