I live in SW France where the concept of douible cream is unheard of. I adore good ice cream and would love to make my own but have so far failed with the creme 'epaisse' (thick) which actually lost thickness when beaten. We have creme 'fluide'. 'liquide', 'entiere' and 'fleurette' but I am informed none of these will do the job. Any ideas?
Can I perhaps use creme fraiche and sweeten it? With all the wonderful fruit available here for so much of the year I am longing to incorporate it into ice cream