I rarely use heavy cream when cooking at home, because, let's face it, how many times a week can you eat rich sauces (OK, how many times a week SHOULD you eat rich sauces). I do like to enrich various pan sauces, pastas, and the like with cream, but I wind up buying a pint of the stuff only to use a couple of tablespoons for the dish. The rest invariably gets thrown out. If I freeze it, it turns into a popsicle, and is very tough to work with.
It seems to me some enterprising ice cream maker should make a neutral, unsweetened heavy cream "ice cream" for use in cooking. You just dip a spoon into the freezer, and you've got heavy cream when you need it.