1526 half and half heavy cream Recipes

  • Cream of Leek Soup With Onions
    butter, leeks, diced (white and light green parts ) and
    11 More
    butter, leeks, diced (white and light green parts ), chopped vidalia onion (or other white onion), green onions, chopped (white and light green parts ), flour, vegetable broth (or chicken broth), white wine, thyme, ground mustard, white pepper, salt , to taste, half-and-half (or heavy cream or light cream), shredded smoked gouda cheese
    30 min, 13 ingredients
  • Cream of Jalapeño Soup
    unsalted butter, jalapenos, seeded and finely chopped and
    9 More
    unsalted butter, jalapenos, seeded and finely chopped, red onion, finely chopped, garlic cloves, minced, ripe tomatoes, cored and chopped, ripe avocado, half-and-half (or heavy cream if you prefer), chicken stock, fresh cilantro, salt and pepper, grated sharp cheddar cheese
    35 min, 11 ingredients
  • Moms Leaf Lettuce In Cream
    heavy cream or half-and-half (regular milk just doesn tsp... and
    6 More
    heavy cream or half-and-half (regular milk just doesn tsp seem to work with this - the version is my favorite, but half-and-half will do in a pinch!), sugar, cider vinegar, head romaine lettuce, chopped into bite size pieces (i like to chop mine quite small), sweet onion, sliced into thin rings and the rings then cut in half, salt and pepper
    7 ingredients
  • Cream Caramel
    sugar, water, half-and-half cream (10%, table cream) and
    5 More
    sugar, water, half-and-half cream (10%, table cream), heavy cream (35%, whipping cream), egg yolks, sugar, vanilla , alcohol free (it is liquid, i find mine in the health food store), water (additional to boil)
    11 min, 8 ingredients
  • Ice Cream Base
    heavy cream, half-and-half cream, egg yolks, white sugar and
    1 More
    heavy cream, half-and-half cream, egg yolks, white sugar, salt
    15 min, 5 ingredients
  • Pumpkin Ice Cream
    half-and-half cream, sugar, salt, eggs, beaten and
    4 More
    half-and-half cream, sugar, salt, eggs, beaten, heavy cream, cinnamon, vanilla, pumpkin puree
    35 min, 8 ingredients
  • Rosemary Ice Cream
    heavy cream, half-and-half cream, rosemary sprigs and
    5 More
    heavy cream, half-and-half cream, rosemary sprigs, egg yolks (three works too), honey, sugar, vanilla
    45 min, 8 ingredients
  • Vanilla Ice Cream V
    half-and-half cream, heavy cream, white sugar and
    2 More
    half-and-half cream, heavy cream, white sugar, vanilla extract, salt
    10 min, 5 ingredients
  • Low Carb Vanilla Ice Cream
    heavy cream, half-and-half cream, splenda sugar substitute and
    2 More
    heavy cream, half-and-half cream, splenda sugar substitute, vanilla, salt
    25 min, 5 ingredients
  • Rachael Ray Spinach and Artichoke Dip (No Mayo or Cream Cheese) Rachael Ray Spinach and Artichoke Dip (No Mayo or Cream Cheese)
    extra-virgin olive oil , 2 turns of the pan, butter and
    14 More
    extra-virgin olive oil , 2 turns of the pan, butter, garlic cloves, chopped, onion, chopped, fresh thyme, chopped (a few sprigs or 2 tsp dried), red bell pepper, seeded and chopped, all-purpose flour, dry white wine, chicken stock (or vegetable stock), half-and-half (or heavy cream ), water-packed artichoke hearts, drained and coarsely chopped, spinach , defrosted and squeezed dry in kitchen towel (chopped), shredded italian cheese blend (provolone, parmesan, mozzarella and asiago, available in 10 oz pouches on the dairy aisle of your), salt & freshly ground black pepper, crusty bread, top removed and cubed , bottom hollowed out to use as serving bowl, baguette (sliced at bakery or bread counter in market)
    35 min, 16 ingredients
  • New Mexico Onion Quiche New Mexico Onion Quiche
    prepared pie crust-9 pan, bacon, butter and
    12 More
    prepared pie crust-9 pan, bacon, butter, chopped white onions preferably maui s or vadallia s, green onions, chopped, shallots, chopped, crushed, toasted pine nuts, chopped garlic, mild green chili ( or hotter chilies ), eggs, half & half or heavy cream, flour, shredded cheddar cheese, shredded parmesan cheese, salt & pepper to taste
    15 ingredients
  • Unknownchef86's Instant Pudding Ice Cream Unknownchef86's Instant Pudding Ice Cream
    instant pudding mix, any flavor, sugar and
    3 More
    instant pudding mix, any flavor, sugar, light cream or 2 cups half-and-half, vanilla, heavy cream or 1/2 cup whipping cream
    10 min, 5 ingredients
  • Cannoli Ice Cream ( No Ice Cream Maker Needed ) Cannoli Ice Cream ( No Ice Cream Maker Needed )
    low-fat ricotta cheese and
    6 More
    low-fat ricotta cheese, fat-free sweetened condensed milk (eagle brand or similar), fat-free half-and-half, cinnamon, heavy cream (whipping cream), almonds, toasted, semi-sweet chocolate chips (more if you like )
    4 hour , 7 ingredients
  • Apricot Ice Cream Apricot Ice Cream
    apricot ice cream and
    8 More
    apricot ice cream, dried apricot halves, soaked in hot water for 1 hour and drained, light corn syrup (golden syrup), salt, sugar, egg yolks, half-and-half or milk, heavy cream, vanilla extract
    10 min, 9 ingredients
  • Malai Kofta in Spicy Cream Sauce Malai Kofta in Spicy Cream Sauce
    russet potatoes, boiled, peeled, mashed, green peas and
    26 More
    russet potatoes, boiled, peeled, mashed, green peas, cheese, shredded, hot green chili pepper, chopped, ground coriander, cumin seed, salt, cashew nuts, chopped, raisins, chickpea flour or 3/4 cup cornflour, see note, water, oil (for frying ), cashew nuts, whole, nutmeg, cinnamon stick, garlic clove, peeled, unsalted butter, onion, grated, turmeric, paprika, ground coriander, cayenne pepper, salt, half-and-half, water, heavy cream, cilantro, chopped
    1 hour 15 min, 28 ingredients
  • Peanut Butter Frosting Peanut Butter Frosting
    natural creamy peanut butter, sugar and
    3 More
    natural creamy peanut butter, sugar, butter (room temp) (i had salted on hand, thus the need for more than 1 cup sugar), vanilla, soy creamer (use half&half or heavy cream if you wish)
    5 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.
    15 min, 20 ingredients
  • Blue Cheese Ice Cream Blue Cheese Ice Cream
    half-and-half (or 1 pint milk and 1 pint heavy cream ) and
    4 More
    half-and-half (or 1 pint milk and 1 pint heavy cream ), whole white peppercorns or 1 tbsp cracked white peppercorns, blue cheese, crumbled, sugar, lemon juice
    4 min, 5 ingredients




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