looks like a great recipe. where I am, I can not get double or heavy cream. would it work with regular cream? thanks!

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creamtea · Answer

It should work--the difference between the two is really negligable: only 2-3 percentage points of butterfat. According to The Kitchn, both can be used for ice cream.  (Gotta say I've never distinguished between "heavy" and "whipping" cream myself and have never had a problem; my daughter made ice cream yesterday with whipping cream, labeled 36% fat).

Emanuela · Answer

Thanks Nancy, will post the results once I tweak it in case someone else faces the same issue.

Nancy · Answer

I've done the "adding butter" trick used with baking, got good results, but am guessing for ice cream.
I would go on the low side first time, say a tablespoon or two per quart of cream.
Then in future batches adjust butter amount up or down based on taste of your results.

Emanuela · Answer

Thanks Nancy for the info and the fast response, much appreciated. If I were to add butter, how much would you suggest? looking forward to trying it...:)

Nancy · Answer

Ice cream needs minimum 10% fat in the cream, so you should be fine with regular cream.If you want a richer taste and have some butter you can spare, add a bit.

looks like a great recipe. where I am, I can not get double or heavy cream. would it work with regular cream? thanks!

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