A traditional Italian artisan yellow base mix contains 1030g milk (3.5% fat), 300g sugar and 12 egg yolks (approx 200g). Total weight 1530g. When mixed, whipped and frozen the air added (called overrun) increases the volume by a factor of 1.5. So, 1.53Litres makes 2.3 litres of ice cream. Divide original ingredients weight by 1.5 to find amounts required to make 1 litre. ie 687 g milk, 200g sugar and 8 eggs (approx 120g). Use conversion factor of litres to US gallons (3.75 I believe) to find amounts you need.
Cream is only 4% of whole milk, so you will need almost 25 gallons of milk to get the cream needed to make 1 gallon of ice cream.
Just buy a gallon of already separated cream. It is much simpler.
About 8 pounds. That's as much as a gallon of fresh water
It takes 22 cups of milk to make 1 gallon of ice cream.
1 gallon = 4 quarts 1 quart = 0.25 gallon
You could make a gallon of ice cream if you wanted.
There is about one quart of cream in one gallon of whole milk. There is less cream in the lower fat content milk varieties.
You get 37 scoops out of a gallon of ice cream.
Milk Gas Ice Cream Water
I believe you cant... That is why it is called ice "cream". You can only make a healthy one but milk would be needed so therefore you would need cream.
Cream is the fatty parts of whole milk. You cannot churn milk to make cream but you can process whole natural milk to get the cream.
You can not make heavy cream from dry milk.
The answer is actually 12lbs of milk is required to make one gallon of ice cream. Now depending on other variables such as fruit content, nuts, and other items will make that vary slightly. Assuming 1 gallon is actually 1 lb of course..
milk
Milk, Gas, water, ice cream
Whipped cream is not made directly from milk, and it is not possible to make whipped cream with homogenized milk purchased at supermarkets. Milk will froth and foam, but it does not have enough fat to form whipped cream. One needs heavy cream to make whipped cream. Heavy cream is separated from non-homogenized milk. When fresh milk is left to stand, the cream will rise to the top, where it can be skimmed off. This cream is further concentrated into the "heavy cream" or "whipping cream" that can then be whipped into whipped cream.