need ideas

[2xy]

I have enough pie dough for a 2-crust pie, and 2 quarts of heavy cream in my fridge that need to be used up. Any ideas?

[lil_earthmomma]

Chocolate cream pie with whipped cream on top?

Banana cream pie?

[425lisamarie]

I would probably take the more troublesome route and make pie AND ice cream LOL. ASsuming you have some kind of fruit

[lil_earthmomma]

Originally Posted by 425lisamarie

I would probably take the more troublesome route and make pie AND ice cream LOL. ASsuming you have some kind of fruit

Oooooooooohhhhh good idea!!! Now I wish I had extra cream...

[2xy]

How to make ice cream without a machine?

[425lisamarie]

ACtually you can make really good ice cream without a machine. Some will tell you to just make a base, freeze in a pan and keep scraping it every half hour. But you can make it really simple on yourself. Use 2 cups cream, 1 cup milk, 3/4 cup sugar and a tablespoon vanilla.

Whip the cream with a mixer or blender until soft peaks or JUST further, you don't want butter....then add sugar, milk, vanilla and blend another few seconds until it's incorporated well, pour directly in to a large container and freeze. It will be aerated enough from whipping the cream that it should freeze nice and soft. It needs a good 6 hours or overnight to fully set up in the freezer, maybe after 4hours it will be like softserve.

[Princess ConsuelaB]

Make this!...

VERMONT MAPLE CREAM PIE

¾ cup Vermont maple syrup
2¼ cups heavy cream (Butterworks is fantastic!)
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 pre-baked 9-inch pie

Preheat oven to 300 degrees. In a medium saucepan over medium-high heat,
reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to
a simmer. Remove from heat. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg, mace and vanilla. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Yield: One 9-inch pie, 8 servings.

[2xy]

Sounds divine! How much mace?

[Princess ConsuelaB]

Sorry, it's 1/4 teaspoon of mace, but I never bother (because I never have any)

[vbactivist]

subbing

[2xy]

So, I made that pie last night. I didn't use the mace, either.

It was really good. Everybody snarfed it down. Thanks for the recipe!

I'll probably try making ice cream when I'm feeling more ambitious.