No; heavy cream has a higher fat content. Granted, it is a pretty subtle difference (at least 36 percent fat in heavy cream and at least 30 percent in whipping cream), but it's important if you're making something that's going to keep its shape—the higher fat content in heavy cream makes it more suitable for those jobs. That extra fat also makes it more resistant to curdling in sauces.And if you're wondering where heavy whipping cream fits into all this, don't worry, it's just the same as heavy cream.
Curdled milk looks lumpy and may have a sour smell. You can tell if milk has gone bad by checking for clumps, a sour taste, or a bad odor.
Because ice-cream is iced cream!
I'm not really sure but I know you put the ingredients in and the ice and salt goes around it. Then it makes it cold and creamy.You don't make the cream, you buy it at your grocery store. Look for "Heavy Cream" or "Whipping Cream" (some recipes call for "Half & Half" instead of Cream).
Breast milk can look curdled due to changes in temperature or the natural separation of fat and proteins. It is usually safe to feed to your baby, but if you have concerns, consult a healthcare provider.
an ice cream truck
Have you ever seen cottage cheese? It's just curdled milk. Milk curdles in your stomach.
they look like a shorter horse and with dark brown and cream stripes
They look good
it looks like chocolate ice cream!
Ice cream doesn't have one 'look', it has a hundred thousand looks. See the link below for a few of them.
When choosing a whipped cream maker, look for features like durability, ease of use, capacity, and compatibility with different types of cream.