Am I going to get food poisoning?

[2fat2care2night]

I just ate a cornetto which was left to fully melt in a bag months ago, but which our nanny put in the freezer and refroze.

Will I get FP? Or would it have tasted like it was bad?

you will have to wait and see... sorry.

Why was it put back in fully melted? It can't have been that melted OP otherwise she would have thrown it, don't worry! I'm sure you'll be okay :)

Sending health💕

If it was still Cornetto-shaped it can't have fully melted, or it would have all dribbled out of the cone.

The ingredients for a Classic Cornetto are:

Reconstituted skimmed MILK, sugar, WHEAT flour, vegetable oils (coconut, sunflower), glucose-fructose syrup, glucose syrup, HAZELNUT pieces (3%), butteroil (MILK), cream (MILK) (1.5%), fat reduced cocoa powder, emulsifiers (sunflower lecithin, mono- and di-glycerides of fatty acids, ammonium phosphatides), potato starch, whey solids (MILK), stabilisers (locust bean gum, guar gum, carrageenan), salt, skimmed MILK powder, caramelised sugar syrup, flavourings (contain MILK), WHEAT starch, MILK protein, EGG white. May contain: soy.

• most of those are preservatives so you'll probably be OK.

None of those are preservatives.

Ice creams are made with pasteurised milk, the mix is stored at fridge temperature before being frozen, shelf lives vary but will be several months. Just like leaving milk out of the fridge, whether or not enough pathogens grow to cause illness would depend on how long it was out for and the temperature it was at.

You will know in the next 24 hours ...

The starch, sugar and salt-based ingredients are all preservatives.

I think you will be fine!
Don't forget to report back .....

The starch is only in the cone. There's not enough sugar in ice cream to reduce the water activity to an extent that microbial growth would be inhibited. The salt is only in the cone, there is none in the ice cream.

Isn't the fructose part of the ice cream?

Yes, but it's not a high enough concentration to inhibit microbial growth. Pasteurisation followed by freezing is the preservation method.

I'm sure you'll be fine OP, it most likely would have tasted bad if it'd been out long enough/warm enough to grow anything. Was the texture like a normal ice cream? One that had fully melted and been refrozen would lose it's air and be more like eating an ice lolly.

Thank you for the explanation, WiltedDaffs - I will be more cautious with ice cream in future. I always thought it was too packed with sugar to go off.

Hopefully the OP will be OK; as you say, milk products that have gone off taste and smell unpleasant.

It did not have the normal consistency which is why I realised it was the one that was refrozen. Ugh. It tasted different but not bad.

Crossing fingers all will be well.