Okay so! You live in France and you want to try and live like the French, I get it but occasionally you want a trifle or a dollop of double cream on a scone? Yes?
I hear you loud and clear!
Once you live in France you miss simply, thick, whipped double cream, I hear you! So I've been practicing making my own! I know, you can thank me later!
First you need a cream maker/churn! You can also use an ice cream maker, usually easily available on Amazon.
You will need
100 mrs of high milk or cream (fresh)
140 g of unsalted dairy farm butter
Gently part heat these together on a low heat. Do no let it go over 180 degrees.
Remove from heat when only part melted, the residual heat does the rest!
*For clotted cream you need the cream, on a low heat 170F for quite a long time (12 hours), so use your oven. and a large surface area dish. You also have to separate the skin off and stir the cream and then fridge it.
Now, if you are using an ice cream follow the instructions that came with it, if not you need to do some pumping but soon you will have thick double cream! Pop it in little screw top bottles, jars or tubs. Should last around a week!
Give it a try!