So, I know that freezing cream directly is a no-no....
But I was wondering what my chances of success are in freezing foods that have some cream content. Foods that I would like to freeze include:
Hungarian paprikás with 20% sour cream in the sauce
Caramel dip(for apples) made with 20%-30% cream
North Indian "gravies" with 30% cream ie for shahi paneer, malai kofta
Cream of broccoli soup
Chocolate sauce with 30% whipping cream in it
I realize that in some cases I can prepare a food without the cream/sourcream, and whisk it in upon reheating when I want to serve it.
But in some cases that wouldn't work.
Any insights/experience in this matter?
Just don't want to waste/ruin a bunch of perfectly good food.