I'm making Smitten Kitchen's Hot Fudge Sundae Cake (http://smittenkitchen.com...) for my daughter's birthday party, and am using Jeni's recipes for the chocolate and vanilla ice creams. I was impatient last night, and didn't fully cool the ice cream before churning it, thus melting the core of the bowl, and leaving me to resort to David Lebovitz's method of stirring it frequently in a baking dish in the freezer. Unfortunately it was late, I didn't stir it all that many times, and now it's icy. Do I A) Melt and re-churn it? B) Make a whole new batch or C) Assume no one else will be as concerned with the ice cream texture as I am, and just use it in the cake?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
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