Frozen 5 Ice Cream

[Aliza Pointon]

Ifirst saw the product in question in a TikTok video on user Kimberly Kruty's page, where she reviewed the facial treatment. And based on her stamp of approval, I knew had to give it a try. I ordered the moisturizer on Amazon for $17, and three days later, Frozen Cream was at my doorstep. I opened the plastic jar to find that the consistency was of a gel-like texture. It felt thick but super lightweight, and I could tell before it even touched my skin that it was going to be hydrating. I threw it into the freezer for about four hours, and then it was time to apply.

The formula completely froze up and reminded me of shaved Italian ice or sorbet. I kept thinking of the other skin-care products I have put in my freezer and wondered why those never became this ice-like. According to cosmetic chemist Ron Robinson, the reason that the treatment freezes like this is that its formula is pretty much all water. "The percentage of water in this ingredient list is pretty high. That's why it becomes ice," he says. In addition to the water, it's also packed with ingredients like hyaluronic acid for extra hydration and niacinamide to reduce redness and calm any inflammation.

But that didn't last long: The ice particles quickly melted right into my pores and gave me an all-over glowy look. The finish was a little tacky after it dried down, but I wasn't mad at it; it kind of felt like a primer. That being said, although I used the Frozen Cream before bed, I think moving forward, it'll be better used as a cool morning treat to help me wake up, as well as a great base layer before foundation.

But what would happen if I didn't freeze the moisturizer? After reading a few reviews online, I found out that, yes, you can also use it at room temperature. However, after speaking to Mona Gohara, a board-certified dermatologist based in Connecticut, I may be sticking to the frozen version from here on out.

"There is a benefit to that cool sensation, that's why I often tell my patients to put their products in the refrigerator," she says. "It brings down puffiness, feels good, is refreshing. Think of those cold cucumbers on your eyes at a spa. It really just adds to the experience."

If you want to try the Vue De Pulang Frozen Cream, you can add it to your Amazon cart right now for $17. You never know, you may love it even more than you love all the other things TikTok made you buy.

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In the middle of the store is a huge refrigerated section with all kinds of butter and seemingly every kind of dairy product available in France, most in professional-sizes, and I picked up a 6-pack of heavy cream. As in six liters of cream, with a higher-than-normal butterfat content of 35%.

At the rate I go through things around here, I was sure I was going to go through all that cream within the next five weeks. But as the expiration date rolled around, there were still five liters of cream in my refrigerator, ready to go south. So I froze it.

OB: The heavy creams in France are labeled whether they are UHT or not. The ones on the shelves, unrefrigerated, obviously are UHT. If a French cookbook calls for crme liquide or crme entire, those would be the equivalent of what is called heavy cream or whipping cream, even though the percentages are exactly the same.

Sounds like Restaurant Depot in the States. I love that place. I can roam around in there for hours imaging hours of baking and cooking with all the goodies!

I never thought about freezing cream because usually if I have it, I feel like I must use in everything :). Good to know you can.

I have been freezing cream for years. My favorite way is to measure it into ice cube trays, freeze and put in plastic bags. A cube or two dropped into a skillet to finish a sauce, coffee or tea, or heat in a skillet take offheat and drop a couple of ounces of bittersweat chocolate in to make a quick ganache for ice cream or baked goods. Fun!!

I shop at a similar type of place called Restaurant Depot here in Denver and I so appreciate you answering that question for me. Now the next question? Where do I store my frozen meat now that I have no freezer space left? ;)

I often freeze British Double cream, Single cream, Whipping cream and Clotted cream. All of these creams have a higher butterfat percentage than American creams and need a good shake upon defrosting. I would miss British cream terribly should I ever emigrate again.

Most cheeses freeze well although I do find that some hard cheeses like artisanal Cheddars tend to not slice so well once defrosted, becoming crumbly. Pariggiano rinds are always stored in the freezer for slinging into soup stock bases or Ragu. They do not need defrosting prior to use. Freezing strawberries is the most futile though- they develop the consistency of slimy, overcooked little molluscs.

BTW, I love Metro too. My friend whose family owns a restaurant in Menton invited me to join her yesterday at the Metro in Ventimiglia. In my excitement I bought a case of beautiful fresh Porcini for just 50 Euro. Oops. I just hope THEY freeze!

They actually have some nice produce at Metro, better than at some of the outdoor markets. Last time we were there, they had all sorts of root vegetables and even multi-colored carrots. There were also some interesting tropical fruits and as you found, lots of different kinds of mushrooms.

I assume given the fat content and carton, this applies to buttermilk as well, as some have said. . . I have had some issues in the past with buttermilk being frozen, has anyone else experienced this? Maybe I am not shaking it well enough? It seemed a bit too liquidy to use. . . .

Ah, Metro. As we speak my freezer is stuffed with giant bags of pecans, and my cabinet has an industrial sized bottle of vanilla. Metro has a dark side, though. There are aisles full of prepared food, entire meals even that I fear way too many French bistros as snapping up and calling their own. I remember the day when food was fresh and homemade in French bistros. So sad to see that changing.

Meanwhile, it never occurred to me to freeze cream, but why not? I have a carton inching toward its end in my fridge right now which I will pop in the freezer toute de suite. Thank you so much.

A friend, who hates to shop, buys 5 individual quarts of milk at a time and freezes them. I freeze leftover cream in 1 cup portions in zip lock bags and use it when I make soap. However, I like the idea of freezing some in ice cube trays for use in sauces, etc. Had not thought of that.

I lived in Anchorage Alaska in the 1970s and we were poor students at the time and had to watch our budget. When we bought milk at the grocery store we chose the frozen milk as the fresh was vastly expensive. Yes they really did sell frozen cartons of milk as a normal stock item in the dairy section. It was very popular, did not taste quite as good as the unfrozen milk but maybe that was just a brand difference.

I too missed heavy cream and scalded cream in my first years in France, but am now just as addicted to crme frache. In fact, with my digestion problems, I find that crme frache is healthier as the bacteria have predigested it by breaking down some of the proteins (and fats?). If you find it too sour, you can always shop around for a more subtle flavour. A good fromagery will let you taste first.

The non-organic supermarket brands usually include gelatine as a thickener which promptly melts when heated, thus limiting the thickening effect in a sauce.

Thanks for the tip. Wish I have read this earlier as I just had a 1L cream expires on me at the early of the month. Been thinking about whether I can freeze it to use for ice cream making later. One question though, if you freeze the cream when it is almost going to expire, how long can you keep it in freezer before you really have to throw it away? How long can we store the ice cream made before it is bad?

3. Crumble the remaining meringues and gently fold into the cream. Pour into the pan and spread the cream evenly on top. Cover with the plastic overhang, and then cover the pan entirely with another piece of plastic wrap. Freeze for at least 8 hours or overnight.

4. Prepare the compote: Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Cook until the sugar dissolves and the berries break down and release their juices, 5 to 7 minutes, stirring frequently. Remove from the heat and cool completely.

5. To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the cream onto a serving platter. Remove any remaining plastic. Cut into serving slices and serve with the compote spooned over each slice.

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I'm wondering if ganache made with previously frozen cream will have the same shelf life as ganache made with fresh cream. Of course, this is assuming the cream is frozen 'fresh' and thawed properly.

My concern is getting the same emulsion using frozen cream as with fresh cream. I've experimented and all seems good. I use a thermomix and so heated and whipped the cream before proceeding. This seemed to take care of the separation that happens when the cream is thawed.

If you're wondering why I'm asking - I use organic products and can purchase cream wholesale by the case but can't use it as quickly as needed. Hence the need to freeze! I've been purchasing my cream retail up until now... expensive!

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