Can clarified butter be used to make ice cream?

Question

What I want is something with very little or no lactose to replace dairy cream, in order to make ice cream. Does anybody have recipes?

Answer 1

the main ingredient in ice cream is cream not butter.  BUtter is a bi-product made from cream.

My daughter is lactose intolerant. So I feel for you.

I know they sell these types of ice cream

They achieve lactose free  ice cream by using chemicals and or a special ingredients.

sorry

chef robert

culinary instructor

Author of Chef robert presents romantic dinners for two

Answer 2

No, you can't use clarified butter to make ice cream.

Instead, make an Ice or a sorbet.  They are inherently dairy-free.

Fresh Strawberry Sorbet

2 cups sugar

2 cups water

4 pints strawberries, hulled and sliced

1/4 cup fresh lime juice

1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

--Paula Dean

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POMEGRANATE SORBET

2 cups water

1 cup sugar

2 cups pomegranate juice

1/4 cup lemon juice

In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. Pour chilled mixture into ice-cream freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight.

If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.

-- Country Living Magazine

Answer 3

I am lactose intolerant as well, and have used Lactaid to make ice cream.  It's not quite the same, but good anyway.  

Answer 4

Clarified butter just has the fat skimmed off ot it - that has nothing at all to do with lactose.  And, butter certainly isn't a substitute for cream!  Why not go buy a package of Breyer's Lactose-Free Natural Vanilla ice cream?  I'm lactose intolerant, and that ice cream is absolutely wonderful!  No one can tell the difference.   Most LI people CAN tolerate yogurt though, so you might be able to substitute yogurt for the cream....Or just use a recipe for frozen yogurt   You can buy Lactaid or Dairy-Eze milk, and whole milk might work, but it wouldn't be as rich or creamy as cream