Recipes to use a LOT of cream - please :-)

[Jillyreeves]

Can I have Bailey's ice cream recipe,please?Please?Pleeeeeease?

Baileys Ice Cream

500ml of Cream
500ml Milk
125ml of Baileys
200g of sugar

Add liquids to pan along with sugar, warm gently and stir to dissolve sugar. Remove from heat, cool then put into fridge to cool down as much as possible before adding it to the ice cream maker. If you dont have an ice cream maker just pour into a suitable container and freeze.

I found this recipe on the internet and personally I found it a little sweet, when I make it again I will half the quantity of sugar used. I also read that you can increase the quantity of Baileys but the higher alcohol content will make it harder to freeze.

[coreopsis]

Thanks for Baileys recipe,Jilly
So many times I had a look in the shops for cream on sale approaching "use by" date-never found any-they must sell it quickly.

[Mell]

Cheese

ganache for chocolate or macaron filings (or just for cakes)

Creme Brulee

Yogurt

cream filled chocolates

The egg bake thing where you put whole eggs (usually quail but small hens would be OK) float in cream & bake

Merrangues with cream

Quiches

Pasta dishes that have cream sauces

Syllabub

Enough yet ?

[Mell]

Lambs wool (hot spiced cider/ale etc with whipped cream floating on it)

Irish coffee

Various mouses

cheescakes

Sorry no stopping me now yummy !

Cream liqueur drinks

[Mell]

Preserve it ?

Take four quarts of new cream; it must be of the richest quality, and have no milk mixed with it. Put it into a preserving kettle, and simmer it gently over the fire; carefully taking off whatever scum may rise to the top, till nothing more appears. Then stir, gradually, into it four pounds of double-refined loaf-sugar that has been finely powdered and sifted. Let the cream and sugar boil briskly together half an hour; skimming it, if necessary, and afterwards stirring it as long as it continues on the fire. Put it into small bottles; and when it is cold, cork it, and secure the corks with melted rosin. This cream, if properly prepared, will keep perfectly good during a long sea voyage.

[Jillyreeves]

Since my last post I have made 2 ltrs of Raspberry Ice Cream and a 1tr of Coconut Ice Cream tonight and several more batches of butter, 5 1/2lb to date.

Got my hands on more cream since my original post so still another 7 pints to use, more ice cream and butter for sure if only for ease of storage. Trying chocolate truffles tomorrow evening but this will only use up a small quantity.

[Jillyreeves]

Preserve it ?

Take four quarts of new cream; it must be of the richest quality, and have no milk mixed with it. Put it into a preserving kettle, and simmer it gently over the fire; carefully taking off whatever scum may rise to the top, till nothing more appears. Then stir, gradually, into it four pounds of double-refined loaf-sugar that has been finely powdered and sifted. Let the cream and sugar boil briskly together half an hour; skimming it, if necessary, and afterwards stirring it as long as it continues on the fire. Put it into small bottles; and when it is cold, cork it, and secure the corks with melted rosin. This cream, if properly prepared, will keep perfectly good during a long sea voyage.

Sounds interesting

[Nicos]

Got my hands on more cream since my original post so still another 7 pints to use,

...you'r'e doing this on a voluntary basis now????...I though you were using up left overs from friends and family!!!!


I'd be interested to hear what you did with the butter making

[Hilary B]

Clotted cream freezes better, and takes up less space, than the 'as bought', it also keeps better in the fridge, and is simply MUCH nicer!
Just warm the cream VERY SLOWLY, keep it not-quite-boiling for 20 mins, then cool, all without disturbing it (I would recommend a bowl over hot water, kept on a low heat, if it takes an hour or so to get fully hot, it only makes it work better). While heating and cooling, if you need to protect it from dust etc cover with a cottony cloth, NOT a lid!
Once cold, if it was very thick cream to start with, there may be no liquid underneath, otherwise, carefully spoon the thick buttery clotted cream off into storage, and use the runny portion for baking (it's still quite creamy, but with a buttermilk taste).
Clotted cream makes great fudge, is unequalled with fruit (especially strawberries of course) and is essential for a proper 'cream tea'.

[Jillyreeves]

Butter making was easy, let the cream get up to room temp then added it my food processor bowl along with the regular metal cutting blade. Turned it on and after a few mins the colour changed to yellow and the butter separated out from the buttermilk. Washed and squashed the butter in my hands under a cold running tap to get rid of any remaining buttermilk then packed it into tubs, some to use now and the rest to be frozen. Oh yes, forgot to say salted some when I had washed it and some I left unsalted.

[Jillyreeves]

Clotted cream freezes better, and takes up less space, than the 'as bought', it also keeps better in the fridge, and is simply MUCH nicer!
Just warm the cream VERY SLOWLY, keep it not-quite-boiling for 20 mins, then cool, all without disturbing it (I would recommend a bowl over hot water, kept on a low heat, if it takes an hour or so to get fully hot, it only makes it work better). While heating and cooling, if you need to protect it from dust etc cover with a cottony cloth, NOT a lid!
Once cold, if it was very thick cream to start with, there may be no liquid underneath, otherwise, carefully spoon the thick buttery clotted cream off into storage, and use the runny portion for baking (it's still quite creamy, but with a buttermilk taste).
Clotted cream makes great fudge, is unequalled with fruit (especially strawberries of course) and is essential for a proper 'cream tea'.

Excellent info, I love clotted cream and wondered how I could make it, thank you

Im guessing you have made it yourself, please confirm that there is no separation on defrosting?

[Hilary B]

Excellent info, I love clotted cream and wondered how I could make it, thank you

Im guessing you have made it yourself, please confirm that there is no separation on defrosting?

It was actually a long time ago that I made it (hence a bit vague about timings). There may be minimal separation on defrosting, but if you just pour off the runny part, you've got an even thicker clotted cream, and some more of that creamy-buttermilky liquid for cooking with.

[Jillyreeves]

Didnt have much success with my clotted cream attempt. It thickened and I did get a few clots on the surface but hey nothing lost, I just made it into more ice cream. Would give it another go but probably try a smaller volume rather that trying to clot a whole pint.

[Hilary B]

Didnt have much success with my clotted cream attempt. It thickened and I did get a few clots on the surface but hey nothing lost, I just made it into more ice cream. Would give it another go but probably try a smaller volume rather that trying to clot a whole pint.

It's actually harder to make in smaller quantities, because of the need for the heating to be VERY SLOW. Might be worth prolonging the 'keep hot' temp on the next batch (it's so long since I last made it that I am not totally sure how long I kept it hot for, it needs to be around Pasteurizing temp, which I think is 82 C)

I thinkalso, it may be that some cream has already been heat treated before it gets to the shops, and it is much harder to 'clot' (although unless it was UHTed it should still be possible)

[Jillyreeves]

Thanks Hilary, I did extend the heating time, not sure how long but might have been about an hour. Anyway, not put off will try again sometime :-)