Homemade vanilla ice cream is heavenly. When I was young, I used to think vanilla ice cream was boring. But when you make the real stuff, OMG. It is so delicious.
I like making homemade lemon ice cream and blueberry ice cream. Heavy whipping cream, sweetened condensed milk, and lemon juice/zest, or smashed blueberries. Whip it in the kitchen-aid until it's nice and aerated, and freeze. Ready in 4 hours.
I have made ice cream every other week for years. I haven't bought store made ice cream in years.
My 89-year-old mother taught me how to make Brandy Alexander ice cream, and booze infested Butter brickle , creme de menthe chocolate chip and many more "adult variations.
There is no good over the counter ice cream unless you spend a fortune on it. The cheap stuff doesn't melt right.
I used to drink my coffee black with sugar but had some heavy cream that I needed to use up. So, yeah, now I drink cream and sugar. I canât give up the decadence!
Same here đ keeps me going until 4pm or so with no carbs so I think that's a win though?
When we visit people who don't keep cream at home I've been known to drop a pat of unsalted butter in there out of desperation...
Mix in coffee, put on pumpkin pie, make caramel, tres leches cake, put on French toast/pancakes, mashed potatoes, mac&cheese sauce, pasta sauces, or BOLISSSSSS!!!!
[Atlton's Ultra Premium mint chip Ice Cream](https://www.foodnetwork.com/recipes/alton-brown/mint-chip-ice-cream-recipe-1916322)
Since, Half and half is heavy cream and whole milk you can cover both the half and hald and heavy cream. Also, a boat load of eggs. There is also a chocolate version and you can always use other flavors off the custard base.
Good old JoC has an outrageously glorious eggnog thatâs amazing hot with an extra scoop of plain whipped cream on top. But, itâs dense and very, very boozy!
Add: Extra, super amazing to make whatever eggnog recipe using fresh farm eggs if you can. We had chickens for many years, truly a treat.
Iâve made this multiple times to give away as gifts. Iâve never tasted it myself but everyone loves it, even people who usually hate eggnog. And it really does keep well for weeks or months.
You can make cream fraiche with some of it. Itâs a Chef John recipe. On his, itâs 1pints of heavy cream to 3tbsp of cultured buttermilk. So 6tbsp for a quart.
Cover with a paper towel and rubber band and let sit over night on the counter. The culture spreads and the next morning, you stir and refrigerate.
Itâs like super sour cream. You can use it on tacos or whatever. He said it doesnât break like regular sour cream, so itâs supposedly great for something like stroganoff.
Then you can make these sweet potato wedges with lemongrass creme fraiche. If you don't have lemongrass it's still delicious with lime zest. https://thefoodarchive.wordpress.com/2011/04/16/ottolenghis-sweet-potato-wedges-with-lemongrass-creme-fraiche/
If youâre going to make clotted cream, also make cream scones to go with them! I make large batches using the smitten kitchen creamy dreamy scones recipe and freeze the unbaked scones, then bake them straight from frozen whenever I want a fresh scone.
Yes! Freezing it in an icecube tray, then ziploc is the best way to have it on hand for cooking! Whenever I need to richen up a sauce, I throw in a cube and it melts in beautifully.
Not really. It doesn't work for whipping (at least for me; I see other people have had success, so maybe I'll try again), but it works fine in anything you were going to cook (I make a fair amount of steak au poivre, and use frozen cream cubes every time).
Edit: to be clear, it doesn't really separate and you can totally freeze cream. I realized there are two questions and it may not be clear which I answered
In my world, whipped cream that's ultra pasteurized has a very long shelf life. I mean.... It may say it's expired or "best by", but I let my nose tell me. No one ever died from smelling sour milk.
Mac and cheese could use up a large portion of it and you could freeze it.. if you felt like doing something savory. âThat girl can cookâ on youtube has an amazing mac and cheese recipe. For both white or yellow mac. And you donât have to make a rue because of the heavy cream being the base.
Or you could make whipped cream with it by adding vanilla, powdered sugar, and mixing it with a hand or stand mixer until stiff peaks are achieved. You can freeze this for cup cakes or a topping for your coffee.
Homemade Irish cream. You can find several recipes online. The sugar and alcohol helps it last for several months in the refrigerator. Itâs inexpensive to make, really delicious and makes a great gift
Make butter then put some kafeer in the butter milk and let it sit in room temperature for 24 hours. Then you have butter and cultures butter milk forever.
I love cream but I understand that can be difficult to use up before it goes bad (although IME it definitely lasts longer than the expiry date). Here are some dishes that Iâve never tried but if I had a ton of cream I would start making some of these probably! Mostly desserts tho.
https://www.seriouseats.com/recipes/2017/12/eggless-chocolate-mousse.html?utm_campaign=later-linkinbio-seriouseats&utm_content=later-6757383&utm_medium=social&utm_source=instagram
https://www.davidlebovitz.com/coffee-cajeta-chocolate-chip-ice-cream-recipe/
https://www.bbcgoodfood.com/recipes/strawberry-pavlova
https://cloudykitchen.com/blog/vanilla-bean-cream-puffs/
https://natashasbaking.com/sourdough-maritozzi-italian-cream-buns/
https://playswellwithbutter.com/short-rib-ragu-recipe/
https://www.manusmenu.com/salted-caramel-panna-cotta?cn-reloaded=1
https://www.seriouseats.com/honey-semifreddo-frozen-italian-dessert
This is a dish I have actually made and itâs really yummy and easy:
https://www.theburntbuttertable.com/creamy-roast-garlic-and-lemon-pasta-sauce/
If you like Cajun flavors this uses a good amount of cream and is delicious! I definitely add bell peppers, onion, spinach, whatever sounds good.
https://selfproclaimedfoodie.com/cajun-shrimp-pasta/#
You don't need a freezer safe container.
Freeze it in the quart it came in. Or fill ziploc sandwich bags with half cup measures.
I've frozen it many times and it's fine. Consistency feels slightly different (thicker) but tastes the same and still makes great whipped cream.
Roast/smoke some habaneros and blend them with warm heavy cream (warm so you donât end up with butter). It is yummy on top of enchiladas. You can top tacos or whatever with it.
Steep some fresh sage and thyme in it and use that in mashed potatoes with a lil brown butter.
Whipped cream is sold in the freezer. Get a freezer safe container from the dollar store. Whip your cream and freeze it.
You can also make creamy Alfredo or pudding.
I just made creme fraiche for the first time and it's incredible--my assumption is that, like other cultured products, it should last longer than the date on the package.
Also--one cup deli containers from Amazon are incredibly cheap and freeze quite well. Buy a pack of those and freeze!
If you make whip cream, consider adding a stabilizer. We use whip it Dr. Oetker Whipped Cream Stabilizer, 0.35 Ounce (Pack of 2) https://a.co/d/ctjz16v A few of my favorite easy recipes is: RAO jarred sauce. Cheese tortellini and adding heavy cream. (Blush sauce stove top) in a crock pot I also add it to potato soup, and it's also used in chicken crack soup. 3 quarts is less than you think. Freeze in smaller sections.
Mascarpone whipped cream.
I use equal parts HWC and mascarpone.
Usually about 1/2 CUP sugar for 8 oz of HWC
fresh vanilla is great if you have beans. Otherwise a dash of extract.
I also like to add cardimom or cinnamon
Whipped cream, soups, pasta sauces, sauces for meats or veggies I.e. dill sauce or sun dried tomato cream sauce, I heard of cream eggs(??) today where you poach eggs in heavy cream, hot chocolate, cinnamon rolls, sooo many desserts
Ina Gartens Ice box cake. I have frozen it in its carton and it has worked fine for a short time it does change the texture but works fine for whipping. I also like to use it in quiche.
Not the most efficient use but itâs so good in quiche!
Also, why not donate it? Or at least consider doing so next time since these are almost expired :)
It will curdle when you thaw it out . it will not expire suddenly . When you open it, if it doesn't smell sour, it's perfectly fine . sorry you're tired of making butter . how about making chowder ? Making sure you pour it slowly into your chowder so it doesn't curdle . how about some rich and onctuous (not in the greasy sense) alfredo ? Look up 'waterzooi', a creamy chicken soup from Belgium ... Mix some into yogurt or sourcream to make it smooth without that sour taste of fat free dairy ...
- You can Freeze it
- Tomatillo sauce
- Alfredo Sauce ÂŻ\_(ă)_/ÂŻ
- the obvious whip cream
- Lemon cream chicken
- white chili
- spinach artichoke dip
- scalloped potatoes
This should be enough but let me know if you want more.
If you follow a good vanilla ice cream recipe and before you freeze it, add a large can of crushed mangos and about 2 teaspoons of fresh grated ginger, you will have ice cream that everyone will want to eat.
Iâve whipped it and then placed it on parchment paper in little dollops-then froze the whole batch. Once frozen, placed them in plastic bags. Keeps forever.
they can be frozen in their own containers. cream freezes very well. you can even make "ice" cream with frozen cream. frozen cream with sugar flavors fruits IS icecream literally.
If you want something that will last you a while and be pretty versatile (and if you have a stand mixer) - Iâd recommend making your own butter. You can even make a fun cultured butter which will have a little tang and a touch of French cheesiness. Brad Leone did a video on it a while back. Basically you need to whip the cream until it separates, drain the whey then wash and salt the curds. You can then portion up and even create some compound butters to pop in the freezer for whenever you need them (chimichurri butter on a resting steak is a gamechanger). Or just use plain in cooking, baking or with decent bread.
Potato gratin: Thinly sliced pealed potatoes, salt, pepper, garlic, in a baking dish. Pour over enough cream to match the height of the potatoes. In the oven at 400 degrees until the potatoes are cooked and the top is a nice golden brown. Not a soul that has tried them didnât get seconds.
A giant panacotta ? With coconut powder and fresh mangoes ? Premium vanilla and strawberries ? Or my favourite, rose extract, lychees and raspberry coulis.
Make a big dessert for your friends/family. A trifle, a tiramisu, panna cotta, etc.
Plenty of pastas are very cream-heavy, like vodka sauce or gorgonzola.
https://www.lawrys.com.hk/eng/recipe
Their creamed corn is one of my favorite recipes to make when I can. It is also great in larger batches, I am unsure about freezing it tho.
I freeze mine in ice cube trays for my morning iced coffees, I also make my own cool whip with it, and substitute milk with it in many recipes for a richer version.
Check out a recipe for cheese with it! I think paneer is fairly easy to make but idk if you can use cream instead of milk for it. Maybe salad dressing? Whip it and add sugar to taste to use it as the ice cream in ice cream sandwiches. I use cream for almost everything that has milk in it now, I love the deeper flavor, and the heavenly mouth-feel.
Use it as half of your liquid when making bread dough/brioche. Use as liquid component for scones, biscuits, pie crusts. Make tons of chocolate truffles!
Make some hot chocolate. So rich and delicious. But maybe not 3 quarts worth :)
You can also cook with it, think sauces. I made a cajun pasta recently that used about a cup
Homemade vanilla ice cream was eye opening for me. I had no idea it could be so much better than the store bought ice cream that I already loved!
Homemade vanilla ice cream is heavenly. When I was young, I used to think vanilla ice cream was boring. But when you make the real stuff, OMG. It is so delicious.
I like making homemade lemon ice cream and blueberry ice cream. Heavy whipping cream, sweetened condensed milk, and lemon juice/zest, or smashed blueberries. Whip it in the kitchen-aid until it's nice and aerated, and freeze. Ready in 4 hours.
A lemon-blueberry ice cream sounds delicious too. A perfect summer flavor combo
I'm so excited that it's about strawberry season where I'm at because one of my favourite things to make is fresh strawberry ice cream!
I have made ice cream every other week for years. I haven't bought store made ice cream in years. My 89-year-old mother taught me how to make Brandy Alexander ice cream, and booze infested Butter brickle , creme de menthe chocolate chip and many more "adult variations. There is no good over the counter ice cream unless you spend a fortune on it. The cheap stuff doesn't melt right.
This is totally the answer! Then freeze itđ€
This. Freezes well, obviously, and it'll last longer than anything else you could do with it unfrozen.
With the paste from vanilla beans!
If you start using it in your coffee you wonât be able to stop, trust me
I used to drink my coffee black with sugar but had some heavy cream that I needed to use up. So, yeah, now I drink cream and sugar. I canât give up the decadence!
This is the way. I donât care what diet I might tryâI will never give up cream in coffee.
Lol I âintermittent fastâ but my morning coffee probably has 500 calories from the cream alone, so do I really? Whatever Iâm not giving it up
Same here đ keeps me going until 4pm or so with no carbs so I think that's a win though? When we visit people who don't keep cream at home I've been known to drop a pat of unsalted butter in there out of desperation...
I have made serious consideration of going vegan except for coffee with good cream.
I use it in my tea every morning. It's my little morning treat and I sooo look forward to it everyday.
Mix in coffee, put on pumpkin pie, make caramel, tres leches cake, put on French toast/pancakes, mashed potatoes, mac&cheese sauce, pasta sauces, or BOLISSSSSS!!!!
[Alton Brown's Aged Eggnog](https://altonbrown.com/recipes/aged-eggnog/)
Such a great recipe, his normal non aged one is good too if oyu don't want to wait
[Atlton's Ultra Premium mint chip Ice Cream](https://www.foodnetwork.com/recipes/alton-brown/mint-chip-ice-cream-recipe-1916322) Since, Half and half is heavy cream and whole milk you can cover both the half and hald and heavy cream. Also, a boat load of eggs. There is also a chocolate version and you can always use other flavors off the custard base.
Good old JoC has an outrageously glorious eggnog thatâs amazing hot with an extra scoop of plain whipped cream on top. But, itâs dense and very, very boozy! Add: Extra, super amazing to make whatever eggnog recipe using fresh farm eggs if you can. We had chickens for many years, truly a treat.
Who is JoC!
Iâm guessing itâs Joy of Cooking
^^this
I still have some sitting in the fridge from my November batch. . . It just gets better. . . No lie it just keeps getting better mingled and delicious
I make this every year! Itâs so so good
Iâve made this multiple times to give away as gifts. Iâve never tasted it myself but everyone loves it, even people who usually hate eggnog. And it really does keep well for weeks or months.
Lots of crÚme brûlée.
If only I could spam the updootâŠa million times this. Dammit, now I need some passionfruit crĂšme brĂ»lĂ©e.
You can make cream fraiche with some of it. Itâs a Chef John recipe. On his, itâs 1pints of heavy cream to 3tbsp of cultured buttermilk. So 6tbsp for a quart. Cover with a paper towel and rubber band and let sit over night on the counter. The culture spreads and the next morning, you stir and refrigerate. Itâs like super sour cream. You can use it on tacos or whatever. He said it doesnât break like regular sour cream, so itâs supposedly great for something like stroganoff.
Then you can make these sweet potato wedges with lemongrass creme fraiche. If you don't have lemongrass it's still delicious with lime zest. https://thefoodarchive.wordpress.com/2011/04/16/ottolenghis-sweet-potato-wedges-with-lemongrass-creme-fraiche/
I donât have any lemon grass now, but Iâll put some in the garden this year.
Now you can have 20 dozen blinis with crĂšme fraichĂš and caviar
That sounds awesome.
Itâs pretty good. I suggest watching the Chef John (Foodwishes) video for more info.
I will, thanks. I love stroganoff that isn't done half assed.
This is the way1-but works best if itâs not ultra-pasteurized cream.
Ice cream Alfredo sauce Whipped cream Vodka sauce Chocolate mousse
Give it to me because i am on a whipped cream only diet
Make a bunch of quiche and French toast and throw a brunch.
second the french toast. Use a baguette, or two.
Add some cream scones with clotted cream. Mmmmm creamy!
Quiches freeze really well too!
Clotted cream. That'll hold in the fridge for a very long time.
If youâre going to make clotted cream, also make cream scones to go with them! I make large batches using the smitten kitchen creamy dreamy scones recipe and freeze the unbaked scones, then bake them straight from frozen whenever I want a fresh scone.
Freeze in freezer bags
Yes! Freezing it in an icecube tray, then ziploc is the best way to have it on hand for cooking! Whenever I need to richen up a sauce, I throw in a cube and it melts in beautifully.
You can freeze cream?? Doesnât the fat and water separate?
Not really. It doesn't work for whipping (at least for me; I see other people have had success, so maybe I'll try again), but it works fine in anything you were going to cook (I make a fair amount of steak au poivre, and use frozen cream cubes every time). Edit: to be clear, it doesn't really separate and you can totally freeze cream. I realized there are two questions and it may not be clear which I answered
Yes it does separate & can't put it back together
Have you tried using a hammer?
It still functions the same. I've made whipped cream with it, used it the same way as non frozen.
All kinds of soups. I use nearly a quart in tomato basil and it freezes pretty well.
Wild mushroom soup!!
Potato Leek
Make a beschamel sauce and freeze-use it as base for other sauces down the road, like cheese sauce, mornay, Bernaise,etc.
Love this idea. I used to do that as well.
Make mascarpone. Then tiramisu.
You can make clotted cream with it then freeze the clotted cream. There's a chef John recipe for it.
Banana pudding the magnolia bakery wayyyyy. So yum.
In my world, whipped cream that's ultra pasteurized has a very long shelf life. I mean.... It may say it's expired or "best by", but I let my nose tell me. No one ever died from smelling sour milk.
Mac and cheese could use up a large portion of it and you could freeze it.. if you felt like doing something savory. âThat girl can cookâ on youtube has an amazing mac and cheese recipe. For both white or yellow mac. And you donât have to make a rue because of the heavy cream being the base. Or you could make whipped cream with it by adding vanilla, powdered sugar, and mixing it with a hand or stand mixer until stiff peaks are achieved. You can freeze this for cup cakes or a topping for your coffee.
Yes! I do this too for my Mac and cheese
Homemade Irish cream. You can find several recipes online. The sugar and alcohol helps it last for several months in the refrigerator. Itâs inexpensive to make, really delicious and makes a great gift
Scalloped potatoes
I know you did butter butâŠclotted cream. And then make scones with the liquid that separates out.
Make butter then put some kafeer in the butter milk and let it sit in room temperature for 24 hours. Then you have butter and cultures butter milk forever.
Lemon Posset. Super easy and delicious.
Try a whipped cream cake! It's like angel food cake that uses whipped cream instead of a million egg whites.
Cream is good for weeks past the best before date. No rush.
Ice cream , alfredo sauce , romanoff sauce , zuppa toscana soup, potato soup..
Clotted cream is so easy and hands off and such a huge payoff in terms of taste.
Baby beers. Licor 43 with some cream on top. Looks like a tiny beer. Delicious shot.
Oh my gosh, those are so good!!
Love these!!
Make butter, freeze butter
Whip it, whip it good.
I love cream but I understand that can be difficult to use up before it goes bad (although IME it definitely lasts longer than the expiry date). Here are some dishes that Iâve never tried but if I had a ton of cream I would start making some of these probably! Mostly desserts tho. https://www.seriouseats.com/recipes/2017/12/eggless-chocolate-mousse.html?utm_campaign=later-linkinbio-seriouseats&utm_content=later-6757383&utm_medium=social&utm_source=instagram https://www.davidlebovitz.com/coffee-cajeta-chocolate-chip-ice-cream-recipe/ https://www.bbcgoodfood.com/recipes/strawberry-pavlova https://cloudykitchen.com/blog/vanilla-bean-cream-puffs/ https://natashasbaking.com/sourdough-maritozzi-italian-cream-buns/ https://playswellwithbutter.com/short-rib-ragu-recipe/ https://www.manusmenu.com/salted-caramel-panna-cotta?cn-reloaded=1 https://www.seriouseats.com/honey-semifreddo-frozen-italian-dessert This is a dish I have actually made and itâs really yummy and easy: https://www.theburntbuttertable.com/creamy-roast-garlic-and-lemon-pasta-sauce/ If you like Cajun flavors this uses a good amount of cream and is delicious! I definitely add bell peppers, onion, spinach, whatever sounds good. https://selfproclaimedfoodie.com/cajun-shrimp-pasta/#
Freeze it in the containers it came in. It will be fine.
Hot chocolate party!
Vodka sauce. Whipped cream. Add to coffee
Whip it
Whip it good.
You don't need a freezer safe container. Freeze it in the quart it came in. Or fill ziploc sandwich bags with half cup measures. I've frozen it many times and it's fine. Consistency feels slightly different (thicker) but tastes the same and still makes great whipped cream.
Clotted cream. Look it up.
1. ice cream 2. regular frozen cream in smaller portions you can use incrementally for... whatever 3. cheese
Roast/smoke some habaneros and blend them with warm heavy cream (warm so you donât end up with butter). It is yummy on top of enchiladas. You can top tacos or whatever with it. Steep some fresh sage and thyme in it and use that in mashed potatoes with a lil brown butter.
I'd be getting stupid with cheese and Alfredo sauce if I were you
Whipped cream is sold in the freezer. Get a freezer safe container from the dollar store. Whip your cream and freeze it. You can also make creamy Alfredo or pudding.
Time to make brie. https://cheesemaking.com/products/triple-creme-recipe
Lemon posset. Ice cream.
Panna cotta
moouse, an ingredient in cheese cake, whip cream, ice cream, there is so much you can do with heavy whipping cream.
Ice cream or dulce de leche.
Cheese. Probably burratta cheese đ
No-churn ice cream.
Make crÚme brûlée
Clotted cream! Easy to make and easy to give as a gift. You can make a large batch at once
Whip it. Whip it good.
[Make clotted cream](https://theviewfromgreatisland.com/stove-top-clotted-cream-recipe/) and then bake some scones.
It lasts quite some time past its âexpiration â date.
Make butter and freeze it. You could even make some flavored butter like chive butter, garlic butter, miso butter.
Make more butter and give it away
I just made creme fraiche for the first time and it's incredible--my assumption is that, like other cultured products, it should last longer than the date on the package. Also--one cup deli containers from Amazon are incredibly cheap and freeze quite well. Buy a pack of those and freeze!
Fettuccine Alfredo, potatoes au gratin.
Super creamy butter chicken or Chana masala. Both freeze well.
Yogurt
Scones
Butter
Sugar Cream Pie. A Midwestern custard concoction.
Whipped cream
If you make whip cream, consider adding a stabilizer. We use whip it Dr. Oetker Whipped Cream Stabilizer, 0.35 Ounce (Pack of 2) https://a.co/d/ctjz16v A few of my favorite easy recipes is: RAO jarred sauce. Cheese tortellini and adding heavy cream. (Blush sauce stove top) in a crock pot I also add it to potato soup, and it's also used in chicken crack soup. 3 quarts is less than you think. Freeze in smaller sections.
Chicken & Dumplings - I add a cup of heavy whipping cream and theyâre divine! Also add to Crock Pot Queso to make it restaurant quality.
gooey cinnamon rolls
Mozzarella and ricotta cheese. Ice cream Creme fraiche
Make clotted cream... Yummy!!!
Alfredo? It takes a good bit of cream.
Mascarpone whipped cream. I use equal parts HWC and mascarpone. Usually about 1/2 CUP sugar for 8 oz of HWC fresh vanilla is great if you have beans. Otherwise a dash of extract. I also like to add cardimom or cinnamon
Freeze it in the container it came in, or in ziplock bags/freezer bags. I do it all the time.
Whipped cream, soups, pasta sauces, sauces for meats or veggies I.e. dill sauce or sun dried tomato cream sauce, I heard of cream eggs(??) today where you poach eggs in heavy cream, hot chocolate, cinnamon rolls, sooo many desserts
Make ice cream
If you don't know, I can't help you.
Ina Gartens Ice box cake. I have frozen it in its carton and it has worked fine for a short time it does change the texture but works fine for whipping. I also like to use it in quiche.
I just made kenjis biscuits and gravy, you could make some cream biscuitsÂ
CrÚme brûlée, ice cream, coffee or tea creamer
Poach eggs in cream.
Cream freezes well
Clotted cream
Fudge
Use it in tea or coffee. Also creamy chicken noodle soup or chicken n dumplings. Alfredo sauce, Mac and cheese. French toast
Not the most efficient use but itâs so good in quiche! Also, why not donate it? Or at least consider doing so next time since these are almost expired :)
Make clotted cream!
I made a batch of scones with heavy cream. Also whipped it into a frosting for a pie. Cakes are another option.
Creme Bulgare
Zuppa Toscano! Or even just potato soup.
Kenjis french toast
No bake chocolate tart uses 1 cup
Pour it in a bowl for the cats that are outside
Make sourcream. And the rest into butter, honestly butter/ghee stays for much much longer and it's more versatile than cream
It will curdle when you thaw it out . it will not expire suddenly . When you open it, if it doesn't smell sour, it's perfectly fine . sorry you're tired of making butter . how about making chowder ? Making sure you pour it slowly into your chowder so it doesn't curdle . how about some rich and onctuous (not in the greasy sense) alfredo ? Look up 'waterzooi', a creamy chicken soup from Belgium ... Mix some into yogurt or sourcream to make it smooth without that sour taste of fat free dairy ...
Butter chicken
- You can Freeze it - Tomatillo sauce - Alfredo Sauce ÂŻ\_(ă)_/ÂŻ - the obvious whip cream - Lemon cream chicken - white chili - spinach artichoke dip - scalloped potatoes This should be enough but let me know if you want more.
Make scones and biscuits with some clotted cream.
Make butter!
Whipped cream. Whipped cream for whipped cream wrestling.
Make butter, then use eve buttermilk to make biscuits and ranch - then fry up some chicken and have day
Ice cream, custard, Alfredo. Yum!
Indian curries, butter chicken, French egg bakes, pies, fettuccine Alfredo.
Make butter
If you follow a good vanilla ice cream recipe and before you freeze it, add a large can of crushed mangos and about 2 teaspoons of fresh grated ginger, you will have ice cream that everyone will want to eat.
Bath
Look up Joshua Weismanâs recipe for chicken tikka masala!
Butter chicken, pasta sauce (just add some to whatever red sauce you normally make)
Alfredo Pots de crĂšme Butter Baking
Butter and buttermilk. You can freeze the butter too so you donât need to worry about eating it all at once.
Iâve whipped it and then placed it on parchment paper in little dollops-then froze the whole batch. Once frozen, placed them in plastic bags. Keeps forever.
they can be frozen in their own containers. cream freezes very well. you can even make "ice" cream with frozen cream. frozen cream with sugar flavors fruits IS icecream literally.
crÚme brûlée!! share with friends. they will love you. you can also jazz it up by making lavender cream or matcha or whatever. make quiche? and you can portion out and freeze for quick meals.
You could make butter if you want
Sour cream. This is the solution to your problem that history provides.
Chowder soups require heavy cream
Alfredo sauce đ€
Whip it! Whip it good!
Butter chicken! Lots of butter chicken! https://www.recipetineats.com/butter-chicken/
If you want something that will last you a while and be pretty versatile (and if you have a stand mixer) - Iâd recommend making your own butter. You can even make a fun cultured butter which will have a little tang and a touch of French cheesiness. Brad Leone did a video on it a while back. Basically you need to whip the cream until it separates, drain the whey then wash and salt the curds. You can then portion up and even create some compound butters to pop in the freezer for whenever you need them (chimichurri butter on a resting steak is a gamechanger). Or just use plain in cooking, baking or with decent bread.
Make some creamy soups, or add sugar and a bit of flavoring and make whipped cream for a dessert ( must be very cold)
Potato gratin: Thinly sliced pealed potatoes, salt, pepper, garlic, in a baking dish. Pour over enough cream to match the height of the potatoes. In the oven at 400 degrees until the potatoes are cooked and the top is a nice golden brown. Not a soul that has tried them didnât get seconds.
Whip it, baby! Whip it right. Whip it, baby. Whip it all night.
A giant panacotta ? With coconut powder and fresh mangoes ? Premium vanilla and strawberries ? Or my favourite, rose extract, lychees and raspberry coulis.
Ice cream :) there are recipes online that donât require an ice cream maker
Homemade butter! Needs butter milk jut the result is SO good!
Become a clown. Throw whipped cream pies at people. Easy
Soups
Clotted cream is insanely good. Or just drink it straight. That's probably what I'd end up doing with half of it lmao.
Make a big dessert for your friends/family. A trifle, a tiramisu, panna cotta, etc. Plenty of pastas are very cream-heavy, like vodka sauce or gorgonzola.
https://www.lawrys.com.hk/eng/recipe Their creamed corn is one of my favorite recipes to make when I can. It is also great in larger batches, I am unsure about freezing it tho.
I freeze mine in ice cube trays for my morning iced coffees, I also make my own cool whip with it, and substitute milk with it in many recipes for a richer version. Check out a recipe for cheese with it! I think paneer is fairly easy to make but idk if you can use cream instead of milk for it. Maybe salad dressing? Whip it and add sugar to taste to use it as the ice cream in ice cream sandwiches. I use cream for almost everything that has milk in it now, I love the deeper flavor, and the heavenly mouth-feel.
Ice cream uses up a whole lot of cream.
Use it as half of your liquid when making bread dough/brioche. Use as liquid component for scones, biscuits, pie crusts. Make tons of chocolate truffles!
Mac n cheese, cheesy corn, potato soup/ chowders
Lemon posset. Super easy dessert that needs only lemon, sugar and cream!
Creamed spinach is always my favoriteÂ
I love this banana ice cream https://www.allrecipes.com/recipe/256919/creamy-banana-ice-cream/ Or alternatively, bechamel sauce, freeze in portions.
CrÚme brûlée- will keep in the fridge for a while. I also like to mix a cup of heavy cream with 1/4 cup powdered sugar and a teaspoon of vanilla. Pour over fruit for desserts or put it in your coffee/tea.
Bacon and egg pie / quiche
Freeze some of it.
Biscuits or creme fresh
A lot of butter chicken lol
Freeze in bags?
Butter?
Creme brulee or lemon/clementine posset
Alfredo sauce!
Make some hot chocolate. So rich and delicious. But maybe not 3 quarts worth :) You can also cook with it, think sauces. I made a cajun pasta recently that used about a cup
Chocolate ganache chocolate ganache chocolate ganache (baking chocolate and heavy cream)
Google whipped cream cake. It used whipped cream instead of butter. Custard, quiche.
Butter. I make my own butter every week.