Half-and-half!

@Beckie76 I guess that the recipe you're looking at is American. As Lori says, it's similar to a mixture of full cream and whole milk.

The best mix for ice cream makers is normally 300ml single cream and 225ml semi-skimmed. We make a lovely mango ice cream that way - by adding one mango to the mix. If you like it sweet (depending on how sweet the mango is) you can add sugar or, as we do, add a few drops of unadulterated Stevia.

Here in the UK the labels on the milk usually tell you the butterfat content. Skimmed milk is listed as 1%, semi-skimmed is listed as 2% and whole milk is listed as 4%. They're all incorrect but are correct to the nearest whole number.

What they show as 1% milk below is usually what they sell as semi-skimmed.

In the U.S. when you ask for cream in your coffee you will normally be given half and half and not what we consider cream for coffee. In most places you need to ask for it as 'cream and not half and half' - but some of the restaurants are now getting used to us Brits and what we want.

United States
Butterfat content U.S. terminology
80% Butter
45% Manufacturer's cream
36% Heavy whipping cream
30% Whipping cream or light whipping cream
25% Medium cream
18–30% Light cream, coffee cream, or table cream
10.5–18% Half and half
3.25% Whole milk or regular milk
about 2% 2% milk or reduced fat milk
about 1% 1% milk or low fat milk
0–0.5% Skim milk or nonfat milk

Butterfat content UK Terminology
5.5% Channel Island milk
3.5% Whole milk or full fat milk
1.5–1.8% Semi-skimmed milk
1% 1% milk
Less than 0.3% Skimmed milk