I'm making ice cream and it isn't freezing.
It's the first time I've ever had trouble but I'm using a new recipe. I'm using a Cuisinart 2qt machine and I left the bowl in the freezer for about 30 hours. Normally, I'd toss it but I used a rather lot of expensive chocolate so I'd prefer to salvage it if possible. The custard is thick and very cold (it was very cold when I put it in the machine also). Any thoughts? Should I let it go a bit longer then throw it in a container and hope for the best? Maybe freeze it then put it in a blender and re freeze? Thoughts?