Scott wrote:
> I have recipes that use quarter- or half-cup sizes (e.g., some
> frozen-yogurt recipes that have small quantities of cream added), plus
> the fudge recipe that use a cup of half-and-half; I've never found the
> half-and-half in anything less than pints, and can't always even find
> cream in the cup sizes.

Why would you use half-n-half for icecream, anyway

> I don't use cream for sauces at all, nor in omelets. Thus the original
> question: can it be frozen, since I don't use it otherwise. Really, I
> usually don't ask a question if there is a simple answer.

Hehe, you say "don't", not "won't", so the simple answer is "do"