Can I use previously frozen milk and cream for making ice cream?
My incredibly generous friends gave me a Cuisinart ice cream maker and the Jeni's cookbook for my birthday last month. Fun! So far I've made vanilla ice cream and watermelon-lemonade sorbet (heavenly!), and I just made a batch of Gravel Road (salty caramel with smoked almonds), my favorite. My friend had put a post-it on that page.
Anyway, I have leftover heavy cream and whole milk, neither of which I anticipate using anytime soon. Can I freeze them and thaw them (I know it takes days) and then shake them up and use them to make ice cream?
I've frozen skim milk before, but (maybe I didn't shake it well) it didn't seem quite the same. Would it matter for making ice cream?
Thanks in advance! I did google the question, but I know you all will give me the best advice.