91.   Serve hot or cold with ice cream, creme anglaise, heavy cream, whipped cream or hard sauce.

92.   Serve ice cold, garnished with a sprinkling of chives and a swirl of heavy cream in each bowl, if desired.

93.   Simmer gently over very low heat, adding more stock if necessary, until the sauce is the consistency of heavy cream.

94.   Slip, a coating used to decorate pottery, has the consistency of heavy cream.

95.   She makes a custard from scratch but says that boxed vanilla pudding made with heavy cream would work equally well.

96.   Spoon the slump into serving bowls, and top with heavy cream or ice cream.

97.   Stir in cup heavy cream.

98.   Stir in heavy cream and increase the heat to high.

99.   Stir in heavy cream and pepper.

100.   Stir to loosen the chestnut mixture, then whip heavy cream until it holds soft peaks and fold into the chestnut mixture.