We buy cream by the half-gallon, both because we do a lot of cooking/baking, and because it's so much cheaper. We immediately transfer the cream from the carton to sterile glass bottles, where it stays fresh longer. In any case, we just got back into town and won't be able to use up at least a quart of cream that is on the verge of being less than perfect. I was thinking of making caramels, because of the high heat involved, because they will keep for several weeks or even months, and because they are easy to gift.
The cream still tastes fine, but i don't think ice cream is an ideal use because I would rather use very fresh cream for that, and highlight it's flavor. I would rather not cook with it, and don't feel like making cream scones or a cream based cake.
Any other suggestions, or reasons that making caramels with it is a bad idea?