Cultured butter icecream 1st try

First time trying a non egg yolk recipe.

The thing is: cultured butter slaps.

You take 35% fat cream (heany cream), you add 10% of it's weight in Greek yogurt or kefir, mix and let it at room temp for 48-72h. Churn that c

Heavy cream into butter and add 2-5%. Of salt and boom. Cultured butter. Soon good.

But:

What if Instead of churning that cream into butter, you take the same amount of that heavy cream in milk, add icecream shit to that milk (sugars, stabilizers, emulsifiers) heat that milk to dissolve, let it get to room temp, add the "fermented" heavy cream to that milk stand mixer process it, sieve, let it chillax in the fridge overnight, and churn it in my 17€ Lidl churning machine.

We'll see how it turns out In 72h today's Monday, imma churn it on Friday.

1.- heavy cream: 250gr + 30gr Greek yogurt= mix and let it ferment for 48h at room temp.

2.- after having spent 48h at room temp the "fermented butter" base will be made. You can whip this cultured heavy cream to obtain cultured butter, the idea of this icecream is to use this heany cream not to whipp it, but to mix it with milk to make an ice cream.

3.- after the 48h have passed and the heavy cream Is properly cultured, we use the same amount of milk, add the sugars and stabilizers, heat it until it reaches 80ºC, let it cool. Immersion blend the milk into the cultured heavy cream. Let it rest for 24h in the fridge.

4.- I like to let the base for 1h in the freezer, then churn it. It took 25 mins into my 17€ Ikea machine the ones you have to pre freeze a bowl for 24h.

It has been 5h in the fridge and it has not hardened. It's still scoopable. We'll see how it behaves tomorrow.

The icecream has a sorbet texture, but is creamy, acidic, sweet, with notes of Greek yogurt and some kind of fresh cheese.

I am so proud of this recipe. I has ways to improve, but it's a very good first step, and the first icecream I'm proud of (it's my icecream nº8 so far)