Freezing Heavy Cream for Later Use in Ice Cream?
The supermarket had real (ie not long-shelf-life) heavy cream today, which is a rare event here in Haiti. I was so excited that I bought more than I can use for ice cream at the moment. Will the cream survive freezing and later use in ice cream? I'm pretty sure that it won't whip after being frozen, but I don't really care about whipping, I just want to make yummy ice cream in our 90 degree mid-October Caribbean heat.
Anyone have any experience with this?
Thanks in advance!
I don't think it would be quite the same because it would be harder to get the cream to aerate properly, so your ice cream might be heavy, but that doesn't have to ruin the experience :)
Also, I looked it up and even at 0 degrees, heavy cream should only be kept for up to 2 months, so if you do experiment with the texture, you should probably do it by the end of November.
When heavy cream is frozen, the milkfat separates from the water. If you use it for ice cream, this lack of emulsification will create an icy/potentially greasy tasting end product. You might be able to counter this by using an emulsifier, but it'll probably take some trial and error and some hard to find ingredients.
When do you want to make ice cream? In a week? In a month? In a couple of months? If you keep the heavy cream in a cold part of the fridge and don't open it, it should last at least a month, possibly even two.
I bought some of the real stuff the other day, it has a sell by date of 10/24 and it simply is not available where I live so I went ahead and bought it intending to freeze it. I am going to try it for Thanksgiving. I am guessing that if I use some Whip-it I will be okay. A pint was not horribly expensive so if the experiment fails it fails. If not then I'll have some great whipped cream. You never know until you try.
Thanks for the thoughtful advice, folks. As a master of excess, I have enough cream to experiment in the cold part of the fridge and in the freezer. Let the games begin.