For Christmas, I served two desserts calling for whipped cream. I'd grabbed a bottle I was familiar with off the shelf and when time came to whip it (appetizers and main courses eaten, conversation raging), I went into the kitchen, dumped the milky contents into a large deep, cold stainless bowl, added a little powdered milk and a splash of Mexican vanilla, and whipped. And whipped. And whipped. And realized I'd picked up Jersey milk in a bottle I'd hitherto only associated with heavy cream. A dear friend at dinner saved the day by running home and returning with a pint of actual heavy cream. Here's the question - what to do with the quantity of sweetened, mildly flavored milk?