If you replace half and half with whipping cream in ice cream, how do the ice crystals change?

When you replace half and half with whipping cream in ice cream, the size of the ice crystals in the final product decreases due to the higher fat content in whipping cream.

Fat plays a critical role in the texture and smoothness of ice cream. In ice cream production, fat helps to inhibit the formation of ice crystals. The more fat present in the mixture, the smaller the ice crystals tend to be during the freezing process. This results in a creamier texture. Whipping cream has a higher fat content compared to half and half, which leads to the formation of smaller ice crystals as the ice cream is churned and frozen.

In contrast, if the mixture contained less fat, like half and half, the ice crystals would be larger, resulting in a grainier texture in the ice cream. Therefore, using whipping cream not only enhances the flavor but also ensures a smoother mouthfeel by promoting smaller ice crystals.