What to do with 4 pints of Double cream

sinister_nutmeg

I would probably make a few quiches to freeze.
Also, carbonara sauce (although I've never frozen this) uses a fair bit of cream.

Sian_the_Green

Think I would be tempted to do something like this...

http://www.bbcgoodfood.com/recipes/8270/maple-crunch-ice-cream

Larumbelle

lindens wrote: »

Home made butter? Put some in a jam jar and get the kids to shake it for about 1 hour. Yummy

Or for the childless, use a food processor

floss2

sinister_nutmeg wrote: »

Also, carbonara sauce (although I've never frozen this) uses a fair bit of cream.

No it doesn't. It's Eggs, bacon / pancetta, parmesan / peccorino, drop of milk & seasoning.

maman

Make up some dishes of dauphinois potatoes and freeze (I find they need a little drizzle of milk before cooking after defrosting as they dry out a bit in freezer). Also, cream can be frozen (in ice-cube trays or similar) and used later.

sinister_nutmeg

floss2 - I'm sure you're right, but my (presumably very un-Italian!) recipe is egg and cream mixed together and then the same as yours. I do it with smoked salmon instead of the ham, and it's very indulgent - for which read fattening

Oldernotwiser

Pannecotta

Creme Brulee

zippychick

What to do with 4 pints of double cream should offer you loads of ideas. I'll merge this later once you have more input

good luck with the butter

karen3w

My daughter loves making butter from cream - doesn't take us an hour though, about 15 to 20 mins usually, the butter is lovely, especially on home made bread!

We also make carbonara sauce with cream rather than milk. You can make easy pasta sauce with just chopped up fried bacon, little fried onions, maybe mushrooms fried too, then add cream and some grated cheese. Stir in the pasta and serve.

Also I made some mocha icecream recently, not sure where I found the recipe but it only involved a 300 ml (approx?) double cream, a tub of ready made custard, instant coffee and cocoa mixed with hot water. You mix the coffee and cocoa with the hot water until dissolved, then stir into the custard. Then whip the cream softly and fold into the mixture. Freeze, removing from the freezer every hour to beat until texture right. It was lovely.

McKneff

I know there is something you can put in double cream to bulk it out but i cannot for the life of me think what it is.

Icing suger?