Can I freeze double Cream?

[tomaswilso]

Hi I am keen on cooking and with several forums available I have not found the right solutions when it came to I recently came up with my own recipe for making cream. I found some grey particles in my cream. i did some research and I read from some articles that the freezing process affects greatly the stability in double cream. I really don't like the grey particles I would really appreciate some insights on what this is and how I can sort it out.