31.   Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream.

32.   Bring the milk and heavy cream to a boil in a medium-size saucepan.

33.   Carefully heat heavy cream and tomato sauce to almost boiling, then reduce to simmer.

34.   Combine the soup base and the cooked potato cubes with their cooking liquid in a pot with the heavy cream and the chopped cilantro.

35.   Cut several slits in the dough to allow steam to escape and brush the surface with the heavy cream.

36.   Dinner, for example, might consist of sausage and heavy cream.

37.   Do note the suggestion to use heavy cream that is not ultra-pasteurized when making the pie.

38.   Finish with heavy cream and cook for a few more minutes.

39.   For one and a half pounds of potatoes, he calls for a stick of butter, a cup of roasted garlic and a cup of heavy cream.

40.   Gradually add heavy cream.