"The biggest mistake I see even high-end pastry chefs make is that they use too much fat in the recipe by adding too much heavy cream...That can have a dismal impact on the overall taste and mouthfeel."
"This is wrong because the ice cream machine will begin to churn flakes of butter into the ice cream and give the finished product an oily mouthfeel...the ice cream base recipe should never exceed 17% butterfat to ensure you get the most unctuous ice cream without overdoing it."
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