Ice Cube Trays: Not Just for Water Anymore!

The broth I made from the carcass of my rum-and-Dr. Pepper marinated Thanksgiving turkey filled 5 quart jars. I froze the remaining broth (after cooling) in the ice cube tray kept in my freezer for small amounts of leftover liquids. Once the tray is full (or almost full), I transfer the cubes to labeled freezer bags for storage. It's a great way to eliminate waste due to spoilage. When you need them, they thaw quickly.

So far, I've also had great luck with freezing:

• heavy cream or half-and-half (use in sauces or cream soups)
• fruit juice (use to replace some of the water in gelatin, blend cubes into smoothies, or use to cool fruity drinks)
• vegetable juice (add flavor to soups or rice)
• liquid from cooking sweet red peppers in broth (use in soups or rice, or to saute other veggies)

I've also heard you can freeze (and plan to try):

• fresh herbs blended with a little water
• leftover wine (if there ever is any...)
• evaporated milk
• tomato sauce
• almost any vegetable puree
• whole eggs, whites or yolks (with some preparation)
• leftover coffee (cool iced coffee with cubes, or blend into a frozen drink) 

A standard ice cube tray, by my measurements, holds 2 cups of liquid (16 ounces). If your recipe calls for precise amounts, thaw the cubes first and measure carefully. Approximate cooking conversions follow:

1 cube  = 2 tablespoons = 1 ounce

2 cubes = 1/4 cup

4 cubes = 1/2 cup

6 cubes = 1 cup

Any other ideas?