I’m a bit confused about the difference between “Butterfat” and “Fat”. The author says:

“Most people agree that somewhere between 12%-20% butterfat is ideal for homemade ice cream. Less fat than this results in iciness. More than 20%, and you start to risk churning your ice cream into butter……

TIP: Don’t use whipping cream – it has less fat (30%-36%) than regular heavy cream (36%) and contains stabilizers that aren’t necessary in ice cream.”

It’s confusing, because it says using more than 20% and you risk getting butter, but then it says use Heavy Cream, which has 36%. I’m also having a difficult time finding Heavy Cream in grocery stores. They’re only stocking Heavy Whipping Cream.

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