Icy Ice Cream

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 Hard
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3 Comments

Lindsay-Jean H.
Lindsay-Jean H. August 27, 2013
Melting and re-churning worked perfectly. Many thanks!
 
jamcook
jamcook August 27, 2013
If time is really running out there is always Ben and Jerry's!
 
HalfPint
HalfPint August 26, 2013
If you have time, melt it down and re-churn if it's a Philadelphia-style ice cream (i.e. no eggs). I would worry about flavor degradation, but it's only been 24 hours, so you should be ok.
 
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