Cooking and Baking

Help! Urgent Ice Cream query!

I'm making David Lebovitz chocolate ice cream for a party tonight, but I guess I thickened the custard too much b/c when I opened the fridge it was a totally congealed mousse-like substance. Anything I can do?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed