"Double Cream" was called for in an ice cream recipe. What can I substitute?
Wikipedia defines "double cream" as 48% butterfat cream, which is not available in the US. The highest butterfat cream I've seen is 30-36% max. Can I mix melted, unsalted butter or ghee with the cream, and if so, what are the proportions? Or should I simmer the heavy cream until it is reduced somewhat? I'm looking for easy-but-good.