what can I do with 2 pints of cream that will otherwise go off?

[hatwoman]

? something quick that I can put in the freezer perhaps? if I bung it in the ice cream maker with some sugar what will I get?

You can whip and freeze ,to use later, I think

Have you got some spuds?

Make pommes dauphinoise.

Butter a great big dish with more butter than is reasonable. Cut a clove of garlic in half and wipe over the top of the butter.

Slice peeled spuds into rounds about the width of a pound coin. Layer about half of them in the dish. Pour on cream to cover. Then put the rest of the spuds in and cover with cream to the top. Grate some parmesan over the top. Cook in over until potatoes are soft.

YUM

Sod the diet

Ice cream or pommes dauph or chocolate mousse?

I don't put cheese on my pommes dauph, and only fill up to halfway with cream or it boils over in the over

Boil it up with roughly equal quantity of brown sugar. It turns into toffee sauce which can be frozen till needed or eaten with a spoon straight out of the freezer.

good call choccy - I've done that before for a great sticky toffee pudding recipe I have. it's lethal though...as you can eat the odd spoonful direct for the freezer. so I'm told...

ok potatoes duaphinoise and toffee sauce it is. mmm now I'm wishing I had more than 2 pints

derrr. i was so excited by your suggestion I didn't read to the end of the post. you had discovered the straight-from-the-freezer thing.

How come you have 2 pints?

ice cream. see vanilla recipe here, need milk, eggs, sugar and vanilla pod too.

dh went overboard buying some stuff for a party we had at the w/e. ice cream is great - but too much faff at the moment - had v. limited time.

I would probably use half for coffee ()

and the other half to make panna cotta!

1/2 pint milk
1 pint cream
3 leaves gelatine soaked in cold water
lemon peel
vanilla pod
150g sugar

put everything except the gelatine in a saucepan and verrrry slowly bring up to scalding point, then add the squeezed soaked gelatine (once pan is off the heat) and stir it in to dissolve. Pour through a seive into a jug then pour into ramekins and chill for at least 4 hours to set.