I found out from my sister Shannon a while ago that you could freeze milk. She did it all the time.
In the fall I was making a ton of ice cream but the expiration date popped up on me and I did not want to waste all that heavy cream. I asked myself, “Can you freeze whipping cream?”
I knew that if I did I probably would not be able to use it for ice cream but I could use it for many other recipes so I thought, what the heck?
I got out my ice cube tray, froze the cubes and then put them into a bag and kept them in my freezer.
Since then, when I need a bit of cream I take them out (yes, a bit freezer-burned) and let them thaw.
It did not come out perfectly smooth. But! Was it useable?
I added the sauce to my favourite spaghetti sauce recipe and stirred it in. I was hopeful it would meld into the sauce without showing any graininess.
Success!!! It added fabulous richness to the sauce, which became a delicious rosé. No problem at all.
You probably would not want to use it for making your homemade whipped cream but to add richness and texture to sauces? Absolutely.
Foodie win! I saved food and money. Love it.