ABSTRACT
Two common uses of the recovered cream are butter and ice cream, which will be the focus of the chapter. Butter and ice cream are two traditional dairy products, which, in common with many products and dishes discussed in this handbook, have a deep scientific basis underpinning the art with which they are produced and enjoyed. In this chapter, the principles of production of both will be considered, alongside consideration of their main characteristics and culinary applications. Butter possesses a mild creamy flavour with a delicate odour, making it well suited as a culinary ingredient. In croissants and puff pastry, butter is used as a laminate between layers of dough, which during baking traps the moisture as it turns to steam and yields the mille feuille of these Viennoiserie delights. Butter and ice cream are, as explained earlier, complex entities, and also ancient products, but consideration of their physical characteristics leads to possibilities for future innovation.
