What to do with 4 pints of Double cream

brazilianwax

stilernin wrote: »

I think that double cream has a high enough fat content to freeze. After all loads of bought frozen gateaux have whipped cream in them.

That's the thing though, I know you can freeze it if it's whipped, but I don't have anything here to whip it (and no strength ATM to try with a fork!)

stilernin

http://www.ochef.com/598.htm
This gives a better explantion. Any help??

vanoonoo

well I would give it a go and see what happens if its a case of freezing or binning then it doesnt make much diff does it?

if you had some cointreau, tequilla lime and icing sugar and a bit of strength I would say give the nigella margerita icecream a go - its delicious and lasts a week in the freezer without going too crystaly

brazilianwax

Right, I've had a rummage and found some icing sugar and some cointreau. No tequila though. Did find one of those cappuccino frother things :think:

Got loads of orange juice (for the vit C) so when OH gets back from the pub I'm gonna get him to make Nigella's orange icecream.

If it's nasty I've not lost anything. Tomorrow I'll try and make another batch of truffle mix so there shouldn't be much cream left after that.

Thanks you lot! You're fab! :beer:

Bettyboop

Hi, I hope you feel better soon. I have just been really ill and couldn't eat anything.

How about making a really creamy hot chocolate. You probably don't feel like it but it may help you to feel better...: ).

Otherwise I do a homemade icecream which comprises of one tub of cream, a tin of condense milk and a few squeezes of lemon. Beat the cream first then fold in the other ingreadients. Put the mixture ontop of a packet of crushed digestives and melted butter (like a cheesecake base) then grate a little of the lemon rind ontop, freeze overnight. It's delicious.

Get well soon.

brazilianwax

Bettyboop wrote: »

Hi, I hope you feel better soon. I have just been really ill and couldn't eat anything.

How about making a really creamy hot chocolate. You probably don't feel like it but it may help you to feel better...: ).

Otherwise I do a homemade icecream which comprises of one tub of cream, a tin of condense milk and a few squeezes of lemon. Beat the cream first then fold in the other ingreadients. Put the mixture ontop of a packet of crushed digestives and melted butter (like a cheesecake base) then grate a little of the lemon rind ontop, freeze overnight. It's delicious.

Get well soon.

Thanks. When I'm well I have a slight dairy allergy that makes me sneeze. When I'm ill anything dairy makes me throw up and makes the illness last even longer.

I'll definitely treat myself when I'm well though - might even chuck some marshmallows in

nick_b

If you haven't used it all up, why not make a load of butter. This is easiest in a food processor, but you can do it by hand if you about half an hour! Just keep whisking until the fat separates from the milk. Voilà, butter! You can freeze the butter as well, no problems.

claireabelle_2

Hello old stylers :A
My OH is just popping out to get me some double cream for a veg curry, but the recipe only uses 2fl oz/55ml of it... what would you use the rest for? and how long will it keep? Guess I can't freeze it?
Thanks in advance
Claire

weezl74

you can freeze it if you whip it first.;)

How about making some ice cream?:D

I'll be round now...

Paulie'sGirl

It does freeze, but it does funny, so only good for "in things". I used mine for making the custardy bit for bread and butter pud lol

EDit: Ah ha!! I should've whipped it... Thanks weezl

I've kept in opened in the fridge for maybe 5 days, give it the sniff test.

Potatoes dauphinoise is nice. Can't think when else I cook with cream. Maybe in a leek & pot soup, but again that doesn't use much.

Sure someone else will have better ideas LOL

PGxx