Fil Posted February 20, 2007 Share Posted February 20, 2007 Hi,anyone know where on earth I can get fresh cream suitable for making my own icecream? Never ever seen it on sale anywhere. My little boy (keen ice cream fan) would like to have a go making some. I've got the recipes, but I want the fresh cream now. Suggestions welcome.Fil Link to comment Share on other sites More sharing options...
Suze01 Posted February 20, 2007 Share Posted February 20, 2007 Have you looked in the supermarkets? I shop at Auchan and they've had it for a while now in the chiller section near the creme fraiche/natual yoghurts. Link to comment Share on other sites More sharing options...
Lori Posted February 20, 2007 Share Posted February 20, 2007 Yes, it is available at our LeClerc and Auchan stores. The heavy thick stuff and / or the lighter versions. I do think they have preservatives in them and I'm not sure if you are looking for the non-preservative versions. If so, I haven't noticed those here, but they are most likely available at the BIO stores. Link to comment Share on other sites More sharing options...
Teamedup Posted February 20, 2007 Share Posted February 20, 2007 From what I can gather you can only get proper fresh cream in Normandy, the rest of the country has creme fraiche and that taste..... I am starting to think it is like marmite, either you like it or you don't. I have tried using boxed elle et vire creme liquid in ice cream, but it would have been a lot better if it had been thicker. I would suggest maybe a mix of mascarpone and creme liquid, I think if I was going to give it another go, that is what I would try, but as I haven't I can only guess how good it would be. For me it couldn't be worse than using creme fraiche........my husband would love it, I would hate it. Link to comment Share on other sites More sharing options...
Suze01 Posted February 20, 2007 Share Posted February 20, 2007 No TU, not creme fraiche but proper fresh cream is available here in the supermarket (in the SW anyway), thick, very thick. Link to comment Share on other sites More sharing options...
Teamedup Posted February 20, 2007 Share Posted February 20, 2007 Suze what is it called and I shall certainly look for it.I buy creme fraiche, the very thick stuff as my husband likes it. Link to comment Share on other sites More sharing options...
Babbles Posted February 21, 2007 Share Posted February 21, 2007 I keep trying to find something that is like double or whipping cream, like you would use on a trifle or with scones or sandwich a cake together with as we hate wizzy cream out of a canister[+o(] and thats all I seem to be able to get or something in a plastic pouch with a nozzle on the corner which isn't too bad at a pinch. Link to comment Share on other sites More sharing options...
Suze01 Posted February 21, 2007 Share Posted February 21, 2007 I had some over Christmas (though it is a normal stock item - I just don't use it that often). If I remember it was Elle and Vire Normandy creme entier. it was in a plasticized soft pouch in the chiller. I was really surprised at just how thick it was when I came to use it - you could stand a spoon up in it.Whizzy cream tastes a bit odd and loses it's volume very quickly, only good (IMO) to top a hot chocolate! Link to comment Share on other sites More sharing options...
Teamedup Posted February 21, 2007 Share Posted February 21, 2007 Miss Babs I make my own chantilly cream for scones. I seem to remember Val2 saying she uses mascarpone, apologies Val if I have misremembered. I use elle et vire creme entier in the little boxes, it is long life stuff. I make sure it is well chilled. And then as for all chantilly I add a little icing sugar. I whisk and if by chance it doesn't thicken as much as I want, or if I am going to pipe it, then I use some creme fixe or similar thing, all easily available in the supermarkets. It isn't quite double cream, but a good chantilly has it's own worth IMO. I never over sugar mine either and everybody seems to like it like that. Suze I 'll look for that in the fresh food rayon and let you know how I get on. Link to comment Share on other sites More sharing options...
Mistral Posted February 21, 2007 Share Posted February 21, 2007 I can't get fresh cream here either. I could get it when I lived in Normandy, although not everywhere. If I want a double cream equivalent, I either use marscapone or I mix marscapone with creme semi epaisse that you get in little boxes. I like creme fraiche but not with sweet things. My first attempt with creme fraiche was to eat it with stawberries; there was a picture of a strawberry on the pot and mentally I had translated "creme fraiche epaisse" as "thick fresh cream" (now, why would I do that? ) Link to comment Share on other sites More sharing options...
cooperlola Posted February 21, 2007 Share Posted February 21, 2007 Try looking for "Creme Crue" - that works for me. But it's tough to find and is only available in InterMarche round here. Link to comment Share on other sites More sharing options...
Teamedup Posted February 21, 2007 Share Posted February 21, 2007 Mistral, the first time I bought it and put it on a cake, I was just about grabbing the plates off my guests apologising that the cream was off. They all ate it but me, because I still think it tastes 'on the turn'. I use it in cooking most. I admit that I do use it in the odd sweet thing, that needs a quirky taste and along with other things, 'nature' and I just cannot stand it. Link to comment Share on other sites More sharing options...
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