Use code SPRUCEDUP to take 20% off your order. See details & exclusions here*.Free Standard Shipping on Orders $199+.View Details
Skip to main content

Join The Table to earn rewards.

Already a member?

I made a sesame and honey no-churn ice cream and I think I added too much honey, because it isn't freezing. What can I do?

I made it gelato style, with only cornstarch as a thickener. It looks like a slushy grey soup. Help!

Nithya
  • Posted by: Nithya
  • April 9, 2016
  • 2270 views
  • 1 Comment

1 Comment

Order By
Threads
drbabs
drbabsApril 11, 2016
What recipe did you use as a start? In Jeni's Splendid Ice Cream book, she advises not to substitute more than 25% of the honey for the sugar. Can you get a hold of an ice cream maker and try churning it? Melt it down and add more cornstarch? I'm not sure that either of these would work. How about layer it with vanilla ice cream and cookies and call it a sesame-honey pudding?
Showing 1 out of 1 Comments
Recommended by Food52

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.