Sramble/mix, in my large mixer....then pour into quart FREEZER ziploc bags, by either half doz or doz (you can guesstimate, after a while).
Remove ALL air.
Lay flat on cookie sheet, freeze.
I’ve also poured into ice cube trays, but find the ziploc method works best.
I also freeze half and half and heavy cream. I pour into ice cube trays, freeze, remove, then vacuum seal. Lasts quite a long time.
My daughter bought me mini-moos. I’m in Upstate and stay in most of the winter. I’m 76. A little expensive. Told her next year I will freeze half and half (like you do). I like the ice cube tray idea. Thanks.
I have thought of doing that. Doesn't it separate when you thaw it?
Jane, when I was keto dieting, I bought lots of heavy cream. I still do, once I realized the stuff lasts practically forever in the fridge, because it’s ultra-pasteurized. I always check it for freshness before I use it, but I’ve had it stay fresh for long after the use by date.
Mrs. foxfield freezes whole eggs, shell and all, in freezer bags. It’s very easy to remove shells when thawed. Great for baking.