1 1/2 cups peeled and sliced very ripe yellow peaches 1 tablespoon freshly squeezed lemon juice 2/3 cup sugar, divided 3 large egg yolks 1/8 teaspoon salt 3/4 cup hot milk 1/2 cup cold milk 1/4 teaspoon cinnamon 1 1/2 teaspoons vanilla extract 1 1/4 cups heavy whipping cream
 In medium bowl (use 2-quart glass measure to make pouring into the machine easier), stir together sliced peaches, lemon juice and half the sugar; let stand at room temperature for 1 hour to macerate.
[ILLUSTRATION OMITTED] Mexican Hot Chocolate 2 cups reduced-fat (2 percent) evaporated milk 1/2 cup whole milk 1/2 cup Ghirardelli chocolate liqueur 1 teaspoon vanilla extract 1/4 cup sugar 1 1/2 tablespoons unsweetened cocoa 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ancho chili powder 10 cinnamon sticks 1 dried red chile 2 1/2 ounces bittersweet chocolate, broken into pieces 1/2 cup heavy whipping cream
Raspberry Mousse with Chambord Ganache From:Ann Ragsdale-Perricone, Culinary School of the Rockies For the mousse: 3 ounces milk 2 egg yolks 1 tablespoon sugar 1 teaspoon gelatin liquified in 1 tablespoon water 4 ounces raspberries(can use frozen berries) 10 ounces heavy whipping cream
For Chambord ganache: 4 ounces heavy cream 4 ounces bittersweet chocolate, chopped 1 ounce Chambord For the mousse: Defrost raspberries if frozen, puree in blender, strain.
Simply pour heavy whipping cream
into the container, add sweetener or flavoring syrup, screw on the head, charge, shake, and in a matter of seconds, you have great-tasting whipped cream.
Marie manages to add enough butter and heavy whipping cream
to turn a roasted chicken meal into a Big Mac.
CREAM SCONES 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup sugar; plus extra for sprinkling 4 tablespoons unsalted butter 3/4 cup heavy whipping cream
, plus extra for brushing Preheat oven to 400 degrees.
Chocolate Mousse Filling 2 cups heavy whipping cream
, divided 1 package gelatin 6 ounces semisweet chocolate, melted 1 teaspoon vanilla 2 tablespoons coffee liqueur In a small bowl, combine 1/3 cup whipping cream and gelatin; let stand for 5 minutes.
Flavored Whipped Cream 2 cups chilled heavy whipping cream
1/4 cup hazelnut-flavored liqueur 1 cup heavy whipping cream
Yield: 8 sandwiches COFFEE ICE CREAM PIE 1 (6-ounce) Oreo piecrust 1 pint coffee ice cream, softened 1 cup heavy whipping cream
2 tablespoons confectioners' sugar 1 tablespoon Kahlua 4 ounces chocolate almond bark 1/2 cup chocolate sauce 1/2 cup chopped pecans 1 (3.5-ounce) bag honey roasted pecans Spoon ice cream into piecrust; freeze.
A cup of evaporated milk contains 300 calories and 16 grams of fat; compare those numbers with heavy whipping cream
that has 821 calories and 88 grams of fat per cup, or half-and-half at 315 calories and 28 grams of fat per cup.
To make sour cream, take 1 cup fresh cream (or heavy whipping cream
from the store).