Dairy & Eggs
Substitutes for UHT Cream 17% in gelato
UHT cream at 17% milkfat is a single/light-style sterilized dairy cream. In gelato it is a primary butterfat source that also carries milk plasma (water, lactose, protein), raising fat and richness while contributing modest anti-freezing power from its lactose. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then -7% fat, adjust to compensate.
Swap ~1:1, then -6% fat, adjust to compensate.
Swap ~1:1, then -6% fat, adjust to compensate.
Swap ~1:1, then -6% fat, adjust to compensate.
Swap ~1:1, then +8% fat, +7% solids, adjust to compensate.
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