The avid reader of this blog will be aware how much I appreciate easy recipes, and my attention was recently drawn to a very simple recipe for home-made ice-cream - no machine, no incessant churning, it's easy. Armed with my home-made mincemeat I found a recipe for Christmas ice-cream and set about buying the requisite ingredients. Let's see. Condensed milk - that's easy - and ... whipping cream. Here we go again! Over a decade ago when my eyes were keen and my beard dark I tried buying whipping cream here in France and discovered to my dismay that cream is a territorial species. We Brits delight in half-cream, single-cream, whipping cream, double cream and clotted cream. Americans, however, separated by a wide ocean and two-hundred years of cultural divergence, have their own classification, which includes "heavy cream". Here in France I am still struggling to understand why some crème still tastes sour, and so is obviously crème fraîche, even thoug...