I'm so impressed with all you Domestic Divas!
As usual I over-bought and have a 600ml carton of double cream. I know you can freeze double cream but has anyone actually done it and what was the outcome? 
Also, do I need to blanch uncooked sprouts before freezing? That sounds too faffy!
I only tried to freeze cream once and it split, but I'm sure you can as it's in lots of frozen deserts 
You could make your own butter from it 
Think I might just bung it in the freezer and hope for the best at Easter!
Make it into whipped dollops and use it to top puddings, coffee, hot chocolate etc straight from the geezer. You could pipe into rosettes if you could be arsed bothered.
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