To defrost then re-freeze home-made ice cream

[paulagil]

I made some home-made chocolate ice cream yesterday but DS (age 6) kept coming into the kitchen demanding string, scissors, glue and god knows what else. I was doubling up on the recipe quantities and now realse that i only put in half number of egg yolks. I've tried the ice cream and it isn't as smooth as it should be.

AIBU to want to cook more egg yolks with a bit of milk and sugar, take the ice cream out of the freezer and let it go mushy, mix the rest of the egg yolks in with it and refreeze it? Or will i give the entire family salmonella???

No, don't do it. Just put up with 'not so smooth' ice cream.

It could well give you food poisoning if you refreeze it - best to eat it as it is.

Hmnnn, thanks. Will start again ( next week when he's back atbschool!)

Actually, I don't see the problem, particularly if it was done yesterday.

When taking out ice cream, it always melts a bit, then it's refrozen. Just as long as it isn't left warm for a long time, it should be fine.