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!