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A quart of half & half cream...

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  • Lalaland Feb 18, 2006 10:19 AM
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I'd like to make a variety of dishes from appetizers, entres and/or desserts. I don't have an ice cream maker or a Kitchen Aid mixer.
TIA

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  1. Since you don't have an ice cream maker, how about a semifreddo. Recipes usually call for cream, but you could certainly use half and half.
    Here's a nice example.

    Link: http://www.foodnetwork.com/food/recip...

    3 Replies
    1. re: Aaron
      h
      Hungry Celeste

      How about custard or pudding? You can substitute 1/2 and 1/2 for the milk in most cooked pudding recipes; the results will just be a little thicker/creamier due to the higher fat content. Good ol' fashioned "bouillie" (cajun french shorthand for cooked vanilla custard) is a great cold weather treat, esp when poured over cubes of poundcake or angel food.

      1. re: Hungry Celeste

        Sounds great! Would you mind posting a recipe for it? Is it made in individual custard cups?
        TIA

        1. re: Lalaland
          h
          Hungry Celeste

          Nah, you make it in a saucepan on the stovetop. Not highbrow stuff by any stretch, but it is a good, basic recipe that will accomodate lots of tinkering and is highly adaptable. Here goes: 1/4 cup sugar, 1 tsp cornstarch, 1 cup half/half or milk or cream, 1 egg, beaten, pat of butter, vanilla. Whisk sugar, starch, dairy of choice in a heavy saucepan, heat over low flame until bubbly, stirring very often, remove from heat and stir in beaten egg (quickly, with lots of action from a whisk). Put back over flame and heat gently until thickened, then remove from heat and add vanilla and butter. Don't leave the stove, and keep stirring, and you won't have any lumps or curdling.

          Best when warm, over cake squares, or even stale bread, buttered & toasted. You can double, triple, etc the recipe as desired.

          (If you're anti-cornstarch, you should leave it out and double the egg. It won't be as thick, and it does tend to curdle if you're not careful.} For chocolate, add it--chopped into bits--in the beginning. Unsweetened choc will require a little extra sugar. Flaked coconut is also good, as is a little rum or brandy.

          Typically, this fairly runny custard is put into a thickish, sweet-dough tart shell and baked until the crust is done. As an ice cream base, it freezes nicely too.

    2. Cream of cauliflower and stilton soup is a good use of 1/2&1/2