A lot of dessert recipes I run across specify heavy cream that has *not* been *ultra*pasteurized and/or hasn't had stabilizers like carrageenan added to it.
I've looked around, but I know I haven't exhausted all of the potential outlets. I thought that I would check in here to see if anyone had any leads before I spend more time driving around the valley in search of this stuff.
Please let me know of any actual or suspected sightings of this elusive beast. Thanks!
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