These 4 cream cubes are for a pumpkin, sage and sausage pasta dish that I'm making tonight. I'll thaw them on the counter for an hour, before stirring into the pumpkin sauce.
In November, I found half and half creamer on markdown for 50 cents per quart. Then in December, I found the same brand on markdown for 75 cents per quart. Both prices I felt were good enough to buy some. A touch of cream can smooth out soups and sauces, which in turn leaves us very satisfied with meals at home.
A hint for popping the frozen cream cubes out of the tray: they're difficult to just pop out of the plastic tray, fresh out of the freezer. If I let the ice tray sit on the counter for about 3-4 minutes before popping out, they come out easily.
When we bought our current fridge/freezer with auto ice maker, I thought I would give the ice cube trays away. But I had a second thought to keep them. You never know when you'll need to freeze something in small quantities, like cream. What do you use your ice cube trays for?
(Note -- sometimes, but not always, milk and cream products separate when freezing and thawing. We've had good luck re-combining with a brisk stir.)
