What would you do with 4 pints of whipping cream?

[GatherlyGal]

I have a flagon of whipping cream that needs eating. Any ideas??

I'm considering an indulgent rice pudding and I'm also nostalgically thinking about buying some brandy snaps.

Any other ideas?

Tiramisu

Custard!

Eton mess

Pavlova on second thoughts

Make butter and freeze it

I’d freeze 3 pints of it in one pint amounts

Custard and freeze it. Ditto chocolate sauce/ ganache.

Creme Caramel if you want to eat it now!

Creme Caramel sounds good. DO you have a recipe @Movinghouseatlast ?

Also yes freezing the cream would be sensible @WashableVelvet .

Not big custard eaters here but eaton mess is a good call.

Indulgent rice pudding and brandy snaps. I'm jealous just thinking of them.

Dauphinoise potatoes could be a savoury use for a chunk of it?

Dauphinois. Big batch you could portion and freeze.
Make a cake.
freeze the rest.

Whip it and eat it all! I loooovvve cream!

Dauphinoise potatoes.

They freeze back well.

Great minds there!

No churn ice cream. Nigella has a ton of recipes online.

Plenty of votes for the dauphinois. Good to try at least one savoury option.

Butter

Dauphinois people would you cook it and then freeze or just freeze raw?

Thanks

I mean we got through half a pint of double cream with enough dauphinoise for 4 yesterday (I mixed it 3:1 double cream to milk) so I think I figured you could probably just eat without freezing. I think you'd have to cook before you froze but I'm not sure.

I used a food processor to slice the potatoes up otherwise I think I would have lost the will to live.

I would probably cook it so I could have some for dinner then freeze the rest.
If I wasn’t going to have it for dinner I’d probably cook it for 3/4 of the usual time so that it could just be finished off when defrosting it.

Fudge?

300ml cream, 350g sugar, 100g butter. Heat gently to dissolve sugar then turn up heat while stirring until it reaches 115degC. Remove from heat, add flavouring (1 tsp vanilla essence if you want vanilla or 100g chocolate - Moder Rose chocolate orange or white chocolate were both v popular here), beat until it loses its shine, pour into a 20 x 20cm tin lined with grease proof paper and leave somewhere cool (but not the fridge) to set, then cut into pieces. If you take it to about 120degC you get tablet.

Be warned, it is quite, erm, moreish.

Make butter 😀

Make butter

Cook it all. Mainly because while it is cooking you will be drooling and will need to eat some of it.

Fridge it so it solidifies, makes it very easy to cut into portions before freezing.

Syllabub