Need to use up double cream asap

[amandaandherveg]

I have 3 large cartons of double cream left over from a birthday lunch. What would you suggest I make or bake to get them used up? I don't have an ice cream maker.

[Earthbabe]

Hi

You don't need an ice cream maker to make ice cream, just a freezer and a plastic tub. You will need to stir the ice cream every hour for the first few hours but otherwise no extra work is required.

It will freeze and be ok to use if you whip it first.

Otherwise I would suggest Chicken and Mussels or Moules Mariniere, followed by Pavlova.

[Hans Mum]

you can freeze it, then just mix it when you defrost it, it does seperate a little but its better than wasting it

[amandaandherveg]

Freezing it seems like the best idea, that way I can use it up in sauces, etc.

[Hilary B]

Cream probably freezes better whipped, but make sure it is in small enough portions for your likely use. You might experiment with freezing some (unwhipped) in ice-cube trays. It will probably 'split' when defrosted, but if you let it defrost slowly you will probably be able to stir it back together.

[Matt.]

Half milk and half cream on cornflakes. Oooh can't beat that!

[Rhona]

Make fudge. Sweet, sweet creamy fudge...

[Nicos]

Bit slow here...you could have baked a batch of scones and invited us all over and we could of had a jam tasting session!!!!!

[Two_Sheds]

Double cream? Heart attack in a dish. Or a lifetime on the hips. Give it away if you can't bear to pour it down the sink.

[marigold007]

Make sour cream. Buy some smetana from an Eastern European store to get your starter culture, which can be frozen in icecube trays. It's great on borscht, which can be made in the event of a beetroot (and other root veg) glut.

[SarzWix]

One tub of soft cheese (or 2 if it's the small philadelphia ones), beat it with an electric mixer til softening, slowly pour in a pot of double cream (medium sized - you might not need all of it, but more than a small pot!) whilst still beating, until it resembles cheesecake topping. Add icing sugar in spoonfuls, beaten in, until it tastes like cheesecake topping. Crush some digestives and mix with melted butter (about half the weight of butter to biscuit crumbs) and press into the bottom of a lasagne dish (or similar) then pile the cheesecake topping on top and spread out. Chill, then top with some lovely fresh raspberries/strawberries/blackberries.
Eat.
And fight off the hordes so that you get the last bit for yourself

Oh, and keep making it - you eventually get the proportions exactly right to suit your own taste

[Bephlam]

Oooo Sarz...that sounds nice! I'm going out to buy some cream cheese, double cream and digestive biscuits!

[SarzWix]

Oooo Sarz...that sounds nice! I'm going out to buy some cream cheese, double cream and digestive biscuits!

It is, utterly gorgeous A friend of mine taught me it, she uses no weighing at all, but it works. It took me a while to get the base right, but I reckon on about half a large packet of biscuits & half as much butter to cover the bottom of my big lasagne dish. Sometimes add a few ginger nuts too, or coconut biscuits. Mmmmmm. Also, when I've had no fruit to hand, a jar of homemade strawberry jam comes in handy as a topping

[Hilary B]

If you fancy a change from fruity cheesecake, try adding some melted chocolate instead of most of the sugar. I know someone who makes a white-chocolate cheesecake which is absolutely wonderful. Not sure of the proportions, but I would guess about 75gr to the amount of cream cheese under discussion. If you want the fruity flavour 'all through' rather than just on top, you can resort to tinned fruit and add the syrup instead of icing sugar, then decorate with the fruit.

[Bephlam]

Ooo...they all sound lovely! Very fattening, but utterly heavenly!