Type what you have

Ingredients

• ✓ half-and-half
• butter
• lemon peel
• garlic
• white pepper
• cream cheese
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ half-and-half
• pumpkin seed
• butter
• all-purpose flour
• curry powder
• vegetable broth
• pumpkin
• soy sauce
• sugar
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. 2 Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
3. 3 Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

By Mary Ingram

Ingredients

• ✓ half-and-half
• green onion
• sherry
• black pepper
• salt
• shrimp
• bacon drippings
• garlic
• green onion
• tomato
• vegetable oil
• butter
• american cheese
• goat cheese
• farmers cheese
• grits
• water

Instructions

1. 1 Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
2. 2 Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
3. 3 Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

By Bella V

Ingredients

• ✓ half-and-half
• baby spinach
• water
• butter
• flour
• salt
• onion
• granulated garlic
• ancho chile powder
• cayenne pepper
• cheese
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

By slygusa

Ingredients

• ✓ half-and-half
• sugar
• vanilla bean
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• watermelon
• chocolate chip
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ half-and-half
• hash brown potato
• processed cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place frozen potatoes in a 13 x 9 inch baking dish.
3. 3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4. 4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

By irenedee

Ingredients

• ✓ half-and-half
• russet potato
• salt
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat half-and-half in the microwave until just warm.
3. 3 Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy.
4. 4 Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
5. 5 Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ half-and-half
• milk
• white sugar
• vanilla extract
• peppermint extract

Instructions

1. 1 Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
2. 2 Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

By Soup Loving Nicole

Ingredients

• ✓ half-and-half
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk heavy cream and half-and-half together in a large bowl.
3. 3 Gradually whisk in sugar until blended, then whisk in vanilla.
4. 4 Cover and refrigerate until very cold, at least 3 hours or up to 3 days.
5. 5 Remove from the refrigerator and whisk mixture to blend.
6. 6 Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Transfer to an airtight container and freeze until firm, about 4 hours.

By Ginger

Ingredients

• ✓ half-and-half
• cream
• sugar
• black walnut extract
• black walnut

Instructions

1. 1 Combine light cream, half-and-half, sugar, and black walnut extract.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, then fold in walnuts. Transfer to an airtight container and freeze until firm.

By OCEANVIXEN79

Ingredients

• ✓ half-and-half
• ice
• club soda
• vanilla syrup

Instructions

1. 1 Fill a glass with ice cubes; pour in club soda. Pour vanilla syrup on top, followed by half-and-half. Stir and serve.

By QueenoftheNerds

Ingredients

• ✓ half-and-half
• ice
• instant coffee granules
• cola-flavored carbonated beverage

Instructions

1. 1 Fill a tall glass with ice. Add instant coffee granules. Slowly pour cola into the glass. Gently stir half-and-half into cola to integrate.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
3. 3 Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
4. 4 Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
5. 5 Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
6. 6 The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
7. 7 Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

By Autumn Pumpkin

Ingredients

• ✓ half-and-half
• ice
• chocolate liqueur
• creme de cacao
• vodka

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a cocktail shaker with ice; add half-and-half, chocolate liqueur, crème de cacao, and vodka.
3. 3 Cover and shake until the outside of the shaker has frosted.
4. 4 Strain into a chilled cocktail glass.

By Allrecipes

Ingredients

• ✓ half-and-half
• pepperjack cheese
• tomato
• onion
• red bell pepper
• spinach

Instructions

1. 1 Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

By Sheryl Kerbow

Ingredients

• ✓ half-and-half
• rhubarb
• strawberry
• white sugar
• salt

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ half-and-half
• cream of celery soup
• cream of potato soup
• clam chowder
• clam
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ half-and-half
• ice
• vodka
• key lime juice
• simple syrup

Instructions

1. 1 Fill a cocktail shaker 3/4 full with ice; add vodka, lime juice, simple syrup, and half-and-half. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass.

By KNIGHTSOFNEECH

Ingredients

• ✓ half-and-half
• egg
• sriracha sauce
• salt
• black pepper
• butter

Instructions

1. 1 Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
2. 2 Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

By LaShondaRN

Ingredients

• ✓ half-and-half
• heavy cream
• white sugar
• lemon zest
• egg yolk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
3. 3 Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.)
4. 4 Stir egg mixture back into cream mixture in the saucepan.
5. 5 Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
6. 6 Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.
7. 7 Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

By AOSWALT

Ingredients

• ✓ half-and-half
• maple syrup
• egg yolk
• heavy cream
• salt
• vanilla extract

Instructions

1. 1 Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
2. 2 Combine remaining 1/2 cup maple syrup, half-and-half, cream, and salt in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
3. 3 Whisk about 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly to prevent scrambling the eggs. Whisk 1/2 cup more hot cream mixture into egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes. Remove from heat.
4. 4 Fill a large bowl with ice and cold water; set aside.
5. 5 Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl into the prepared ice bath; stir occasionally until custard cooled to room temperature, 15 to 30 minutes.
6. 6 Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
7. 7 Pour custard into an ice cream maker and churn according to manufacturer's instructions until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

By Michelle Edelbaum, SVP & Group GM

Ingredients

• ✓ half-and-half
• egg
• sugar
• heavy cream
• cinnamon
• vanilla extract

Instructions

1. 1 Whisk eggs together in a bowl.
2. 2 Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
3. 3 Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm or desired consistency, about 2 to 4 hours.

By Elizabeth

Ingredients

• ✓ half-and-half
• egg
• white sugar
• dark rum
• nutmeg
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large mixing bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
3. 3 Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form.
4. 4 Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined.
5. 5 Pour into lidded jars or containers, refrigerate, and shake before serving.

By Donna Fair

Ingredients

• ✓ half-and-half
• russet potato
• butter
• sour cream
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
2. 2 Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
4. 4 When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

By France Cevallos