267 heavy cream recipes

Ben & Jerry's kiwi ice cream is the homemade-cookbook copycat with macerated kiwi folded into a French-style custard of whole eggs, sugar, and heavy cream. Tropical, vibrant, and unexpectedly creamy.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Mashed potato casserole with serious flavor from some slowly caramelized onions.

A savory soup made with leeks, potatoes, light cream and a bit of garlic which gives it a delicious taste!

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Slow cooker lentil soup finished with a swirl of heavy cream for a velvety, rib-sticking bowl. Set it in the morning, come home to dinner. Vegetarian, high in fiber, low effort.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Chocolate spice bundt cake folds ground cardamom into a sour cream chocolate batter, then drips with warm ganache glaze. Aromatic showstopper bundt cake for special occasions.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

These apples are gently spiced and good for brunch as well as dessert.

Spirited chocolate truffles blend milk and dark chocolate ganache with your choice of liqueur (raspberry, almond, peppermint, or orange), then dip in melted chocolate and dust with cocoa.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.