What kind of full cream milk should I use?

There are many different brands of full cream milk available on the market, but the ones I favour are these two: Greenfields Full Cream Milk and Marigold Full Cream Milk.

Both are relatively cheap (less than S$2 per litre) but they are not the cheapest around. I get them because they deliver taste-wise.

I do not recommend substituting full cream milk with low-fat or skim milk. You need the butterfat from full cream milk to make ice cream. Low-fat or skim milk will deliver icy, grainy ice cream at best.

Generally, full cream milk has about 3 g to 3.5 g of fat in every 100 ml.

And if your brain is telling you that this is too much fat, here is a little nugget of information to put things in perspective:

Look, if you want to eat ice cream, it has got to have fat in it, ok? If you want to have something with less fat, you can try gelato or sorbet. The trade off is that gelato and sorbet can have more sugar in them as compared to ice cream. Pick your own poison!

To find out about butterfat, you can read this. To find out what makes ice cream, well, ice cream, you can read this.