*Bump*
I made this for the 4th time yesterday and it's still pretty extraordinary. My only change was, per an old comment from Darcie, I reduced the amount of unsalted butter to 16 Tbsp (2 sticks). 5 less Tbsp didn't seem to affect the texture or flavor - still pretty damn luscious and creamy.
Question: the Notes suggest that the cream can be frozen ahead but I'm hesitant to try. Wouldn't freezing change the texture (added water after its defrosted)?
Thanks -
This is for you Wino
![Wink ;)](./images/smilies/icon_e_wink.gif)
- Editing to add that this was the 4th time I made this over a period of 2 years.