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Half-n-Half...HELP

rumgum Sep 4, 2006 05:29 PM

I have over a quart of Half-n-Half and don't know what to do with it. Hate to throw it away. Any ideas, recipes, etc...

  1. t
    texasmensch Sep 5, 2006 02:36 AM

    I regularly freeze 1/2 and 1/2 in small batches. I let it thaw in the fridge unless I'm in a hurry and then I thaw in warm water.

    1. revsharkie Sep 5, 2006 01:22 AM

      Make Irish Cream!

      The basic recipe, which I usually double, is a cup and a quarter of cream (I generally use half & half instead of heavy cream) with a can of sweetened condensed milk, 3 eggs, 2 tablespoons of chocolate syrup, and a cup and a half of Irish whiskey (or bourbon, if that's what you have, but it's better with Irish). Mix that all in the blender and store it in the refrigerator. (You can freeze it, if you're not going to drink it all right away.)

      1. d
        Dee S Sep 5, 2006 01:14 AM

        Pastry Cream!

        Then make a trifle with berries.

        1. m
          Mel Sep 5, 2006 12:21 AM

          i scream for ice cream... or i would use it to make a creamy pesto pasta sauce (dinner last night)

          1. Veggietales Sep 4, 2006 09:35 PM

            it's still too hot to make a cream based soup... but you can use it to make panna cotta subbing the half and half for the milk... it'll be super rich, but serve it with fresh berries and a coulis, and it will be cold and refreshing... yum!

            1. Pei Sep 4, 2006 09:19 PM

              Half and half is perfect for making homemade ice cream. It doesn't leave the greasy film on your tongue that 100% heavy cream does, but makes a richer product than whole milk.

              1. Chocolatechipkt Sep 4, 2006 07:25 PM

                Drizzled on top of berries ...

                1. Candy Sep 4, 2006 05:50 PM

                  Use it anywhere you would use milk.

                  1. Pat Hammond Sep 4, 2006 05:39 PM

                    My default solution when I don't know what to do with milk or cream is to freeze it, until I have a good idea. Works beautifully, although I haven't tried to whip the cream. Just leave a little headroom in the freezing container, because the milk/cream will expand.

                    1 Reply
                    1. re: Pat Hammond
                      l
                      Laura D. Sep 4, 2006 06:16 PM

                      What is the best process for using the milk/cream once you've frozen it, meaning do you let it thaw out in the fridge, on the counter, etc?

                    2. Sarah Sep 4, 2006 05:34 PM

                      A potato gratin will use up some of it.

                      1. Terrie H. Sep 4, 2006 05:31 PM

                        Chowders, mac & cheese, bread pudding....

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