Guess what worked really well once chilled? Butter! We made garlic butter!
Warm cream super low on stove with 4 garlic cloves. (no simmer)
Chill cream over night (or more).
Put in mixer bowl.
Attach whisk mixer.
Whip on medium speed until it thickens.
Speed up to 2/3 full speed.
When butter starts to clump into beads turn mixer to 1/3 speed.
Mix until butter milk seeps out.
Strain off butter milk.
Place butter into cheese cloth and squeeze to remove last of the butter milk.
You can substitute anything for the garlic. We're gonna do blueberries at some point. But garlic butter? Mmm.. it is so good.
We're going to use it in biscuits. And risotto.
And straight in my mouth.