heavy cream in gelato course

[Sussan Estela Olaya]

Hi Mohammad.

In this specific recipe, the heavy cream (35% fat) plays a very important role: it provides the necessary fat to achieve a creamy, smooth, and stable texture in the gelato.
If heavy cream is not available in your country, mixing whole milk with butter can be a valid alternative, but there are a few things to keep in mind.

How to replace heavy cream with milk and butter:

A common substitute is:

200 g of heavy cream (35% fat) ≈ 160 g of whole milk + 40 g of melted butter

This combination gives you a similar fat content.
It’s best to melt the butter and mix it thoroughly with warm milk, preferably using a blender to create a proper emulsion and avoid separation.

Important:

This substitute works quite well for homemade recipes, although it’s not exactly the same as fresh heavy cream.
You may notice slight differences in texture and flavor, but it’s still a good solution when cream is not available.

Just make sure to fully emulsify the mixture before heating, so it integrates properly with the rest of the gelato base.

We hope this helps, and that you can continue making progress with your recipe!
As always, we recommend starting with a small test batch when making any adjustments.

Best regards,
Sussan – Scoolinary Team