I tried making some ice cream two days ago, but my canister apparently wasn't frozen enough (I had stored it in the front of my freezer for the bare minimum recommended time), and the "batter" didn't solidify. Threw the batter back in the refrigerator and had success with it 24 hours later.
1. Is the ice cream safe to eat? How long is the batter (in this case, consisting of warmed up cream, milk and egg yolks) safe to store before turning into ice cream?
2. What is the recommended shelf life of homemade, preservative-free ice cream?
Appreciate any answers, and perhaps referrals to resources online or otherwise that might help with these kinds of questions.
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