Return to high heat, add the heavy cream and bring to a boil.

When the oil is completely incorporated, add the heavy cream in the same way.

Note: To reduce the fat content, use a half cup of heavy cream.

Add the heavy cream, cover the bowl completely and chill.

What would I do with two quarts of heavy cream?

Add heavy cream and heat through, stirring constantly, about 2 minutes.

Pour on the heavy cream and bake for 20 minutes.

Add the heavy cream, bring to a boil and lower the heat to a simmer.

Add 1/3 cup heavy cream, and bring briefly to a boil.

Stir in the heavy cream, cover and simmer for 10 minutes.

In a medium saucepan gently heat the double cream and milk.

Stir in enough water to make a batter the consistency of double cream.

To serve, pour into a bowl and drizzle with double cream.

Reduce the heat a little and stir in the double cream.

The juice can be enriched with double cream to make a soup.

I love the way the air in high summer cuts like double cream.

With the motor still running, add the double cream and blend for a few more seconds.

At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using.

When it is hot, add the double cream and cook on a high heat for 2-3 minutes.

For the toes of the stockings, and as light relief after all that double cream.